The methods to prepare Yacai in low salt and sugar by using Yacai in high salt and sugar as material were discussed in this paper, including desalination, sterilization, flavor keeping and texture keeping. Exploreing whether the quality of low-salt Yacai is conformed to the requirements of National industry standards and is superior to those in traditional ones. The purpose of this paper is to provide some basis for low-salt Yibin Yacai so as to meet the requirements for food nutrition and health. Texture a...
| 
点击下列相关研究机构和相关文献作者，可以直接查到这些机构和作者被《中国知识资源总库》收录的其它文献，使您全面了解该机构和该作者的研究动态和历史。
