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Salt and intramuscular fat modulate dynamic perception of flavour and texture in dry-cured hams

Research article (Meat Science, 2015) · cited 42× · AI/ML
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Salt and intramuscular fat modulate dynamic perception of flavour and texture in dry-cured hams

Summary

Salt and intramuscular fat modulate dynamic perception of flavour and texture in dry-cured hams is a scholarly article[1].

Key Facts

  • Salt and intramuscular fat modulate dynamic perception of flavour and texture in dry-cured hams's instance of is recorded as scholarly article[2].

References

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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). Salt and intramuscular fat modulate dynamic perception of flavour and texture in dry-cured hams. Retrieved May 24, 2026, from https://4ort.xyz/entity/salt-and-intramuscular-fat-modulate-dynamic-perception-of-flavour-and-texture-in-dry-cured-hams
MLA “Salt and intramuscular fat modulate dynamic perception of flavour and texture in dry-cured hams.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/salt-and-intramuscular-fat-modulate-dynamic-perception-of-flavour-and-texture-in-dry-cured-hams.
BibTeX @misc{4ortxyz_salt-and-intramuscular-fat-modulate-dynamic-perception-of-flavour-and-texture-in-dry-cured-hams_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Salt and intramuscular fat modulate dynamic perception of flavour and texture in dry-cured hams}}, year = {2026}, url = {https://4ort.xyz/entity/salt-and-intramuscular-fat-modulate-dynamic-perception-of-flavour-and-texture-in-dry-cured-hams}, note = {Accessed: 2026-05-24}}
LLM prompt According to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Salt and intramuscular fat modulate dynamic perception of flavour and texture in dry-cured hams — https://4ort.xyz/entity/salt-and-intramuscular-fat-modulate-dynamic-perception-of-flavour-and-texture-in-dry-cured-hams (retrieved 2026-05-24)

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