Experimental study of the dehydration kinetics of chicken breast meat and its influence on the physicochemical properties
作者： Alfredo Domínguez-Niño , Ana María Lucho-Gómez , Isaac Pilatowsky-Figueroa , Erick Cesar López-Vidaña , Beatriz Castillo-Téllez
DOI: 10.1080/19476337.2020.1791961
关键词:
摘要: Dehydration effect on chicken breast physicochemical properties at different temperatures (45, 55, and 65°C) was determined using an electric oven natural convection a forced convective dehy...
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