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Effects of partial substitution of NaCl on gel properties of fish myofibrillar protein during heating treatment mediated by microbial transglutaminase
Effects of partial substitution of NaCl on gel properties of fish myofibrillar protein during heating treatment mediated by microbial transglutaminase
Summary
Effects of partial substitution of NaCl on gel properties of fish myofibrillar protein during heating treatment mediated by microbial transglutaminase is a scholarly article[1].
Key Facts
Effects of partial substitution of NaCl on gel properties of fish myofibrillar protein during heating treatment mediated by microbial transglutaminase's instance of is recorded as scholarly article[2].
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APA4ort.xyz Knowledge Graph. (2026). Effects of partial substitution of NaCl on gel properties of fish myofibrillar protein during heating treatment mediated by microbial transglutaminase. Retrieved May 24, 2026, from https://4ort.xyz/entity/effects-of-partial-substitution-of-nacl-on-gel-properties-of-fish-myofibrillar-protein-during-heating-treatment-mediated
MLA“Effects of partial substitution of NaCl on gel properties of fish myofibrillar protein during heating treatment mediated by microbial transglutaminase.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/effects-of-partial-substitution-of-nacl-on-gel-properties-of-fish-myofibrillar-protein-during-heating-treatment-mediated.
BibTeX@misc{4ortxyz_effects-of-partial-substitution-of-nacl-on-gel-properties-of-fish-myofibrillar-protein-during-heating-treatment-mediated_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Effects of partial substitution of NaCl on gel properties of fish myofibrillar protein during heating treatment mediated by microbial transglutaminase}}, year = {2026}, url = {https://4ort.xyz/entity/effects-of-partial-substitution-of-nacl-on-gel-properties-of-fish-myofibrillar-protein-during-heating-treatment-mediated}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Effects of partial substitution of NaCl on gel properties of fish myofibrillar protein during heating treatment mediated by microbial transglutaminase — https://4ort.xyz/entity/effects-of-partial-substitution-of-nacl-on-gel-properties-of-fish-myofibrillar-protein-during-heating-treatment-mediated (retrieved 2026-05-24)
