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Gradual Reduction in Sodium Content in Cooked Ham, with Corresponding Change in Sensorial Properties Measured by Sensory Evaluation and a Multimodal Machine Vision System
Research article (PLoS ONE, 2015) · cited 17× · AI/ML
Gradual Reduction in Sodium Content in Cooked Ham, with Corresponding Change in Sensorial Properties Measured by Sensory Evaluation and a Multimodal Machine Vision System
Summary
Gradual Reduction in Sodium Content in Cooked Ham, with Corresponding Change in Sensorial Properties Measured by Sensory Evaluation and a Multimodal Machine Vision System is a scholarly article[1].
Key Facts
Gradual Reduction in Sodium Content in Cooked Ham, with Corresponding Change in Sensorial Properties Measured by Sensory Evaluation and a Multimodal Machine Vision System's instance of is recorded as scholarly article[2].
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APA4ort.xyz Knowledge Graph. (2026). Gradual Reduction in Sodium Content in Cooked Ham, with Corresponding Change in Sensorial Properties Measured by Sensory Evaluation and a Multimodal Machine Vision System. Retrieved May 24, 2026, from https://4ort.xyz/entity/gradual-reduction-in-sodium-content-in-cooked-ham-with-corresponding-change-in-sensorial-properties-measured-by-sensory-
MLA“Gradual Reduction in Sodium Content in Cooked Ham, with Corresponding Change in Sensorial Properties Measured by Sensory Evaluation and a Multimodal Machine Vision System.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/gradual-reduction-in-sodium-content-in-cooked-ham-with-corresponding-change-in-sensorial-properties-measured-by-sensory-.
BibTeX@misc{4ortxyz_gradual-reduction-in-sodium-content-in-cooked-ham-with-corresponding-change-in-sensorial-properties-measured-by-sensory-_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Gradual Reduction in Sodium Content in Cooked Ham, with Corresponding Change in Sensorial Properties Measured by Sensory Evaluation and a Multimodal Machine Vision System}}, year = {2026}, url = {https://4ort.xyz/entity/gradual-reduction-in-sodium-content-in-cooked-ham-with-corresponding-change-in-sensorial-properties-measured-by-sensory-}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Gradual Reduction in Sodium Content in Cooked Ham, with Corresponding Change in Sensorial Properties Measured by Sensory Evaluation and a Multimodal Machine Vision System — https://4ort.xyz/entity/gradual-reduction-in-sodium-content-in-cooked-ham-with-corresponding-change-in-sensorial-properties-measured-by-sensory- (retrieved 2026-05-24)
