Gilmar Borges de Paiva

Mass transfer modeling during wet salting of caiman meat (Caiman crocodilus yacare) at different brine temperatures.

J. Telis‐Romero, R. Darros‐Barbosa, M. A. R. Sanches, 2023, Meat Science.

Antioxidant effect of acerola fruit powder, rosemary and licorice extract in caiman meat nuggets containing mechanically separated caiman meat.

M. A. Trindade, Javier Telis Romero, Gilmar Borges de Paiva, 2020, Meat science.