Cite
HARVARD Citation
Sanches, M. et al. (2023). Mass transfer modeling during wet salting of caiman meat (Caiman crocodilus yacare) at different brine temperatures. Meat science. p. . [Online].
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Sanches, M. et al. (2023). Mass transfer modeling during wet salting of caiman meat (Caiman crocodilus yacare) at different brine temperatures. Meat science. p. . [Online].