Study on the water state, migration, and microstructure modification during the process of salt‐reduced stewed duck-Reference-Cited by-同舟云学术

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Study on the water state, migration, and microstructure modification during the process of salt‐reduced stewed duck

Published:2021-08 Issue:9 Volume:86 Page:4087-4099
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Li Rui¹,Kuang Wei¹,Hu Yili¹²,Jin Weiping¹²,Liao E¹²,Chen Jiwang¹²^ORCID,Zhou Xiaorong³,Wang Haibin¹²^ORCID

Affiliation:

1. College of Food Science and Engineering Wuhan Polytechnic University Wuhan China

2. National Research and Development Center for Se‐rich Agricultural Products Processing Technology Wuhan China

3. College of Chemistry and Environmental Engineering Wuhan Polytechnic University Wuhan China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15857

Reference38 articles.

1. Physicochemical properties and microbiology of dry-cured loins obtained by partial sodium replacement with potassium, calcium and magnesium

2. Histological Study of Ultrastructural Changes in Muscle Exposed to Various Concentrations of NaCl Brine

3. Low-concentration salting of cod loins: The effect on biochemical properties and predicted water retention during heating

4. Postharvest Ultrasound-Assisted Freeze-Thaw Pretreatment Improves the Drying Efficiency, Physicochemical Properties, and Macamide Biosynthesis of Maca (Lepidium meyenii )

5. Effect of NaCl partly replaced by KCl on the quality of low‐sodium pork jerky;Chen J. X.;Meat Research,2017

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