Study on the water state, migration, and microstructure modification during the process of salt-reduced stewed duck.
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DOI: 10.1111/1750-3841.15857
Abstract: High salt content is one of the major problems for stewed products. To help address this issue, the effect of salt reduction on water migration in stewed ducks was investigated through diverse approaches, including water… read more here.
Keywords: water; stewed duck; group; salt reduced ... See more keywords