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Influence of muscle type on the evolution of free amino acids and sarcoplasmic and myofibrillar proteins through the manufacturing process of Celta dry-cured ham

Muscle FunctionEngineeringBiochemistrySkeletal MuscleProtein FoldingBiotechnologyManufacturing ProcessProtein RefoldingAlternative Protein SourceCelta Dry-cured HamMuscle TypeMedicineMeat ScienceBiomolecular EngineeringProtein Synthesis