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Quality improvement of tilapia fillets by light salting during repeated freezing-thawing: Contribution of structural rearrangement and molecular interactions
Research article (Food Chemistry, 2022) · cited 30× · AI/ML
Quality improvement of tilapia fillets by light salting during repeated freezing-thawing: Contribution of structural rearrangement and molecular interactions
Summary
Quality improvement of tilapia fillets by light salting during repeated freezing-thawing: Contribution of structural rearrangement and molecular interactions is a scholarly article[1].
Key Facts
Quality improvement of tilapia fillets by light salting during repeated freezing-thawing: Contribution of structural rearrangement and molecular interactions's instance of is recorded as scholarly article[2].
References
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APA4ort.xyz Knowledge Graph. (2026). Quality improvement of tilapia fillets by light salting during repeated freezing-thawing: Contribution of structural rearrangement and molecular interactions. Retrieved May 24, 2026, from https://4ort.xyz/entity/quality-improvement-of-tilapia-fillets-by-light-salting-during-repeated-freezing-thawing-contribution-of-structural-rear
MLA“Quality improvement of tilapia fillets by light salting during repeated freezing-thawing: Contribution of structural rearrangement and molecular interactions.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/quality-improvement-of-tilapia-fillets-by-light-salting-during-repeated-freezing-thawing-contribution-of-structural-rear.
BibTeX@misc{4ortxyz_quality-improvement-of-tilapia-fillets-by-light-salting-during-repeated-freezing-thawing-contribution-of-structural-rear_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Quality improvement of tilapia fillets by light salting during repeated freezing-thawing: Contribution of structural rearrangement and molecular interactions}}, year = {2026}, url = {https://4ort.xyz/entity/quality-improvement-of-tilapia-fillets-by-light-salting-during-repeated-freezing-thawing-contribution-of-structural-rear}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Quality improvement of tilapia fillets by light salting during repeated freezing-thawing: Contribution of structural rearrangement and molecular interactions — https://4ort.xyz/entity/quality-improvement-of-tilapia-fillets-by-light-salting-during-repeated-freezing-thawing-contribution-of-structural-rear (retrieved 2026-05-24)
