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Sorption isotherms were determined for salted alligator's meat at four different temperatures (10 o C, 15 o C, 25 o C and 35 o C), using a standard gravimetric method. The goodness of fit of five sorption models to experimental data was determined. Five models, namely the GAB, the BET, the Halsey, the Henderson and the Hailwood and Horrobin, were evaluated to determine...