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Yi Wu

Jiangnan University

1800 Lihu Ave.

Wuxi, 214122

China

  • Jiangnan University

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Scholarly Papers (1)

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Effect of Salt Reduction on Fiber-Like Chewiness of Dried Pork and Fish Slices

Number of pages: 33 Posted: 14 Oct 2024
Xu Cheng, Yi Wu, Fang Yang, Qixing Jiang, Pei Gao, Wenshui Xia and Dongxing Yu
Jiangnan University, Jiangnan University, Jiangnan University, Jiangnan University - State Key Laboratory of Food Science and Technology, Jiangnan University, Jiangnan University - State Key Laboratory of Food Science and Technology and affiliation not provided to SSRN
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Abstract:

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fiber-like chewiness, salt content, microstructure, dried meat slices, Bound water