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Investigating the Effect of Various Sous-Vide Cooking Conditions on Protein Structure and Texture Characteristics of Tilapia Fillet Using Synchrotron Radiation-Based FTIR
Research article (Foods, 2023) · cited 12× · AI/ML
Investigating the Effect of Various Sous-Vide Cooking Conditions on Protein Structure and Texture Characteristics of Tilapia Fillet Using Synchrotron Radiation-Based FTIR
Summary
Investigating the Effect of Various Sous-Vide Cooking Conditions on Protein Structure and Texture Characteristics of Tilapia Fillet Using Synchrotron Radiation-Based FTIR is a scholarly article[1].
Key Facts
Investigating the Effect of Various Sous-Vide Cooking Conditions on Protein Structure and Texture Characteristics of Tilapia Fillet Using Synchrotron Radiation-Based FTIR's instance of is recorded as scholarly article[2].
References
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APA4ort.xyz Knowledge Graph. (2026). Investigating the Effect of Various Sous-Vide Cooking Conditions on Protein Structure and Texture Characteristics of Tilapia Fillet Using Synchrotron Radiation-Based FTIR. Retrieved May 24, 2026, from https://4ort.xyz/entity/investigating-the-effect-of-various-sous-vide-cooking-conditions-on-protein-structure-and-texture-characteristics-of-til
MLA“Investigating the Effect of Various Sous-Vide Cooking Conditions on Protein Structure and Texture Characteristics of Tilapia Fillet Using Synchrotron Radiation-Based FTIR.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/investigating-the-effect-of-various-sous-vide-cooking-conditions-on-protein-structure-and-texture-characteristics-of-til.
BibTeX@misc{4ortxyz_investigating-the-effect-of-various-sous-vide-cooking-conditions-on-protein-structure-and-texture-characteristics-of-til_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Investigating the Effect of Various Sous-Vide Cooking Conditions on Protein Structure and Texture Characteristics of Tilapia Fillet Using Synchrotron Radiation-Based FTIR}}, year = {2026}, url = {https://4ort.xyz/entity/investigating-the-effect-of-various-sous-vide-cooking-conditions-on-protein-structure-and-texture-characteristics-of-til}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Investigating the Effect of Various Sous-Vide Cooking Conditions on Protein Structure and Texture Characteristics of Tilapia Fillet Using Synchrotron Radiation-Based FTIR — https://4ort.xyz/entity/investigating-the-effect-of-various-sous-vide-cooking-conditions-on-protein-structure-and-texture-characteristics-of-til (retrieved 2026-05-24)
