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Improving the texture of braised pork by gradient-temperature heating and its molecular mechanism

Research article (Food Research International, 2024) · cited 12× · AI/ML
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Improving the texture of braised pork by gradient-temperature heating and its molecular mechanism

Summary

Improving the texture of braised pork by gradient-temperature heating and its molecular mechanism is a scholarly article[1].

Key Facts

  • Improving the texture of braised pork by gradient-temperature heating and its molecular mechanism's instance of is recorded as scholarly article[2].

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Direct Wikidata claims

  1. [2] ↑ . wikidata.org.

Class ancestry

  1. [1] ↑ . Wikidata. wikidata.org.

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APA 4ort.xyz Knowledge Graph. (2026). Improving the texture of braised pork by gradient-temperature heating and its molecular mechanism. Retrieved May 24, 2026, from https://4ort.xyz/entity/improving-the-texture-of-braised-pork-by-gradient-temperature-heating-and-its-molecular-mechanism
MLA “Improving the texture of braised pork by gradient-temperature heating and its molecular mechanism.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/improving-the-texture-of-braised-pork-by-gradient-temperature-heating-and-its-molecular-mechanism.
BibTeX @misc{4ortxyz_improving-the-texture-of-braised-pork-by-gradient-temperature-heating-and-its-molecular-mechanism_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Improving the texture of braised pork by gradient-temperature heating and its molecular mechanism}}, year = {2026}, url = {https://4ort.xyz/entity/improving-the-texture-of-braised-pork-by-gradient-temperature-heating-and-its-molecular-mechanism}, note = {Accessed: 2026-05-24}}
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