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Food Research International, Vol. 32, Iss. 9, 1999-11 ,pp. : 599-607

Elsevier

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Peptide generation in the processing of dry-cured ham

By Rodriguez-Nunez E.   Aristoy M.-C.   Toldra F.  

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Microbiological and biochemical changes during ripening of salchichón, a Spanish dry cured sausage

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Contribution of muscle aminopeptidases to flavor development in dry-cured ham

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