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Effect of protein thermal stability and protein secondary structure on the roasted mutton texture and colour from different cuts
Research article (Meat Science, 2019) · cited 33× · AI/ML
Effect of protein thermal stability and protein secondary structure on the roasted mutton texture and colour from different cuts
Summary
Effect of protein thermal stability and protein secondary structure on the roasted mutton texture and colour from different cuts is a scholarly article[1].
Key Facts
Effect of protein thermal stability and protein secondary structure on the roasted mutton texture and colour from different cuts'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 protein thermal stability and protein secondary structure on the roasted mutton texture and colour from different cuts. Retrieved May 24, 2026, from https://4ort.xyz/entity/effect-of-protein-thermal-stability-and-protein-secondary-structure-on-the-roasted-mutton-texture-and-colour-from-differ
MLA“Effect of protein thermal stability and protein secondary structure on the roasted mutton texture and colour from different cuts.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/effect-of-protein-thermal-stability-and-protein-secondary-structure-on-the-roasted-mutton-texture-and-colour-from-differ.
BibTeX@misc{4ortxyz_effect-of-protein-thermal-stability-and-protein-secondary-structure-on-the-roasted-mutton-texture-and-colour-from-differ_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Effect of protein thermal stability and protein secondary structure on the roasted mutton texture and colour from different cuts}}, year = {2026}, url = {https://4ort.xyz/entity/effect-of-protein-thermal-stability-and-protein-secondary-structure-on-the-roasted-mutton-texture-and-colour-from-differ}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Effect of protein thermal stability and protein secondary structure on the roasted mutton texture and colour from different cuts — https://4ort.xyz/entity/effect-of-protein-thermal-stability-and-protein-secondary-structure-on-the-roasted-mutton-texture-and-colour-from-differ (retrieved 2026-05-24)
