Changes in protein structures to improve the rheology and texture of reduced-fat sausages using high pressure processing
Summary
Changes in protein structures to improve the rheology and texture of reduced-fat sausages using high pressure processing is a scholarly article[1].
Key Facts
Changes in protein structures to improve the rheology and texture of reduced-fat sausages using high pressure processing's instance of is recorded as scholarly article[2].
References
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APA4ort.xyz Knowledge Graph. (2026). Changes in protein structures to improve the rheology and texture of reduced-fat sausages using high pressure processing. Retrieved May 24, 2026, from https://4ort.xyz/entity/changes-in-protein-structures-to-improve-the-rheology-and-texture-of-reduced-fat-sausages-using-high-pressure-processing
MLA“Changes in protein structures to improve the rheology and texture of reduced-fat sausages using high pressure processing.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/changes-in-protein-structures-to-improve-the-rheology-and-texture-of-reduced-fat-sausages-using-high-pressure-processing.
BibTeX@misc{4ortxyz_changes-in-protein-structures-to-improve-the-rheology-and-texture-of-reduced-fat-sausages-using-high-pressure-processing_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Changes in protein structures to improve the rheology and texture of reduced-fat sausages using high pressure processing}}, year = {2026}, url = {https://4ort.xyz/entity/changes-in-protein-structures-to-improve-the-rheology-and-texture-of-reduced-fat-sausages-using-high-pressure-processing}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Changes in protein structures to improve the rheology and texture of reduced-fat sausages using high pressure processing — https://4ort.xyz/entity/changes-in-protein-structures-to-improve-the-rheology-and-texture-of-reduced-fat-sausages-using-high-pressure-processing (retrieved 2026-05-24)
