Table 1 Boiling, frying, and manufacturing yield of pork skin snack with various salt concentrations of the dry- and wet-salting

Traits	Con	Wet-salting		Dry-salting		SEM
		3W	6W	0.3D	0.6D
		Boiling yield	82.21±2.93cd	77.48±2.96d	87.42±1.18c		107.55±3.76a	98.64±0.62b	2.67
Frying yield	85.45±5.39b	101.67±3.08a	99.33±2.45a	96.57±1.67a	101.69±2.43a	1.59
Manufacturing yield	41.15±2.16c	46.10±3.85bc	53.89±1.40ab	59.31±1.67a	44.21±1.30c	2.35

Data are shown as means±SE.
^a-d Means in the same row with different letters are significantly different (p<0.05).
3W and 6W means the wet-salting with 3% and 6% saline solution.
0.3D and 0.6D means the dry-salting with 0.3% and 0.6% salt.