Study of the hot air drying process of chicken breast by non-invasive techniques

The authors acknowledge the financial support from: the Spanish Ministerio de Economia, Industria y Competitividad, Programa Estatal de I+D+i orientada a los Retos de la Sociedad AGL2016-80643-R, Agencia Estatal de Investigacion (AEI) and Fondo Europeo de Desarrollo Regional (FEDER). Juan Angel Tomas Egea wants to thank the FPI Predoctoral Program of the Universidad Politecnica de Valencia for its support