Evaluation of lipid oxidation of Chinese-style sausage during processing and storage based on electronic nose
Summary
Evaluation of lipid oxidation of Chinese-style sausage during processing and storage based on electronic nose is a scholarly article[1].
Key Facts
Evaluation of lipid oxidation of Chinese-style sausage during processing and storage based on electronic nose's instance of is recorded as scholarly article[2].
References
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APA4ort.xyz Knowledge Graph. (2026). Evaluation of lipid oxidation of Chinese-style sausage during processing and storage based on electronic nose. Retrieved May 24, 2026, from https://4ort.xyz/entity/evaluation-of-lipid-oxidation-of-chinese-style-sausage-during-processing-and-storage-based-on-electronic-nose
MLA“Evaluation of lipid oxidation of Chinese-style sausage during processing and storage based on electronic nose.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/evaluation-of-lipid-oxidation-of-chinese-style-sausage-during-processing-and-storage-based-on-electronic-nose.
BibTeX@misc{4ortxyz_evaluation-of-lipid-oxidation-of-chinese-style-sausage-during-processing-and-storage-based-on-electronic-nose_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Evaluation of lipid oxidation of Chinese-style sausage during processing and storage based on electronic nose}}, year = {2026}, url = {https://4ort.xyz/entity/evaluation-of-lipid-oxidation-of-chinese-style-sausage-during-processing-and-storage-based-on-electronic-nose}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Evaluation of lipid oxidation of Chinese-style sausage during processing and storage based on electronic nose — https://4ort.xyz/entity/evaluation-of-lipid-oxidation-of-chinese-style-sausage-during-processing-and-storage-based-on-electronic-nose (retrieved 2026-05-24)
