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Effects of high hydrostatic pressure processing parameters and NaCl concentration on the physical properties, texture and quality of white chicken meat
Effects of high hydrostatic pressure processing parameters and NaCl concentration on the physical properties, texture and quality of white chicken meat
Summary
Effects of high hydrostatic pressure processing parameters and NaCl concentration on the physical properties, texture and quality of white chicken meat is a scholarly article[1].
Key Facts
Effects of high hydrostatic pressure processing parameters and NaCl concentration on the physical properties, texture and quality of white chicken meat'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). Effects of high hydrostatic pressure processing parameters and NaCl concentration on the physical properties, texture and quality of white chicken meat. Retrieved May 24, 2026, from https://4ort.xyz/entity/effects-of-high-hydrostatic-pressure-processing-parameters-and-nacl-concentration-on-the-physical-properties-texture-and
MLA“Effects of high hydrostatic pressure processing parameters and NaCl concentration on the physical properties, texture and quality of white chicken meat.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/effects-of-high-hydrostatic-pressure-processing-parameters-and-nacl-concentration-on-the-physical-properties-texture-and.
BibTeX@misc{4ortxyz_effects-of-high-hydrostatic-pressure-processing-parameters-and-nacl-concentration-on-the-physical-properties-texture-and_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Effects of high hydrostatic pressure processing parameters and NaCl concentration on the physical properties, texture and quality of white chicken meat}}, year = {2026}, url = {https://4ort.xyz/entity/effects-of-high-hydrostatic-pressure-processing-parameters-and-nacl-concentration-on-the-physical-properties-texture-and}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Effects of high hydrostatic pressure processing parameters and NaCl concentration on the physical properties, texture and quality of white chicken meat — https://4ort.xyz/entity/effects-of-high-hydrostatic-pressure-processing-parameters-and-nacl-concentration-on-the-physical-properties-texture-and (retrieved 2026-05-24)
