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CyTA - Journal of Food
Volume 18, 2020 - Issue 1
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Research Article
Experimental study of the dehydration kinetics of chicken breast meat and its influence on the physicochemical properties
Estudio experimental de las cinéticas de deshidratación de la pechuga de pollo y su influencia en las propiedades fisicoquímicas
Alfredo Domínguez-Niñoa Departamento de Sistemas Energéticos, CONACYT-Instituto De Energías Renovables-UNAM, Temixco, Méxicohttps://orcid.org/0000-0001-5411-8264
, Ana María Lucho-Gómezb Departamento de Sistemas Energéticos, Instituto De Energías Renovables-UNAM, Temixco, Morelos, Méxicohttps://orcid.org/0000-0001-9775-4113
, Isaac Pilatowsky-Figueroab Departamento de Sistemas Energéticos, Instituto De Energías Renovables-UNAM, Temixco, Morelos, Méxicohttps://orcid.org/0000-0002-6492-2456
, Erick Cesar López-Vidañac Cátedras CONACYT, Centro de Investigación en Materiales Avanzados, Durango, Méxicohttps://orcid.org/0000-0002-9200-6578
, Beatriz Castillo-Téllezd Centro Universitario Del Norte, Universidad De Guadalajara, Colotlán, Méxicohttps://orcid.org/0000-0003-3747-6320
& Octavio García-Valladaresb Departamento de Sistemas Energéticos, Instituto De Energías Renovables-UNAM, Temixco, Morelos, MéxicoCorrespondence[email protected]
https://orcid.org/0000-0001-9478-4157
https://orcid.org/0000-0001-9478-4157
Pages 508-517
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Published online: 29 Jul 2020
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