Mass transfer modeling during wet salting of caiman meat (Caiman crocodilus yacare) at different brine temperatures
Article in Meat Science (January 2023)
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Use of wildlife as an alternative protein source: Collared peccary meat
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Antioxidant effect of acerola fruit powder, rosemary and licorice extract in caiman meat nuggets containing mechanically separated caiman meat
Article in Meat Science (December 2020)