Effect of high hydrostatic pressure on Salmonella spp inactivation and meat-quality of frozen chicken breast
Summary
Effect of high hydrostatic pressure on Salmonella spp inactivation and meat-quality of frozen chicken breast is a scholarly article[1].
Key Facts
Effect of high hydrostatic pressure on Salmonella spp inactivation and meat-quality of frozen chicken breast's instance of is recorded as scholarly article[2].
References
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Use these citations when quoting this entity in research, articles, AI prompts, or wherever provenance matters. We aggregate Wikidata + Wikipedia + authoritative open-data sources; the stitched, scored, cross-referenced view is what 4ort.xyz contributes.
APA4ort.xyz Knowledge Graph. (2026). Effect of high hydrostatic pressure on Salmonella spp inactivation and meat-quality of frozen chicken breast. Retrieved May 24, 2026, from https://4ort.xyz/entity/effect-of-high-hydrostatic-pressure-on-salmonella-spp-inactivation-and-meat-quality-of-frozen-chicken-breast
MLA“Effect of high hydrostatic pressure on Salmonella spp inactivation and meat-quality of frozen chicken breast.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/effect-of-high-hydrostatic-pressure-on-salmonella-spp-inactivation-and-meat-quality-of-frozen-chicken-breast.
BibTeX@misc{4ortxyz_effect-of-high-hydrostatic-pressure-on-salmonella-spp-inactivation-and-meat-quality-of-frozen-chicken-breast_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Effect of high hydrostatic pressure on Salmonella spp inactivation and meat-quality of frozen chicken breast}}, year = {2026}, url = {https://4ort.xyz/entity/effect-of-high-hydrostatic-pressure-on-salmonella-spp-inactivation-and-meat-quality-of-frozen-chicken-breast}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Effect of high hydrostatic pressure on Salmonella spp inactivation and meat-quality of frozen chicken breast — https://4ort.xyz/entity/effect-of-high-hydrostatic-pressure-on-salmonella-spp-inactivation-and-meat-quality-of-frozen-chicken-breast (retrieved 2026-05-24)
