Home ›
Entities
› academia
› Chitosan hydrogel inclusion in fish mince based emulsion sausages: Effect of gel interaction on functional and physicochemical qualities
Chitosan hydrogel inclusion in fish mince based emulsion sausages: Effect of gel interaction on functional and physicochemical qualities
Research article (International Journal of Biological Macromolecules, 2019) · cited 45× · AI/ML
Chitosan hydrogel inclusion in fish mince based emulsion sausages: Effect of gel interaction on functional and physicochemical qualities
Summary
Chitosan hydrogel inclusion in fish mince based emulsion sausages: Effect of gel interaction on functional and physicochemical qualities is a scholarly article[1].
Key Facts
Chitosan hydrogel inclusion in fish mince based emulsion sausages: Effect of gel interaction on functional and physicochemical qualities's instance of is recorded as scholarly article[2].
References
Programmatic citations — every numbered marker resolves to a verifiable graph row below.
Use these citations when quoting this entity in research, articles, AI prompts, or wherever provenance matters. We aggregate Wikidata + Wikipedia + authoritative open-data sources; the stitched, scored, cross-referenced view is what 4ort.xyz contributes.
APA4ort.xyz Knowledge Graph. (2026). Chitosan hydrogel inclusion in fish mince based emulsion sausages: Effect of gel interaction on functional and physicochemical qualities. Retrieved May 24, 2026, from https://4ort.xyz/entity/chitosan-hydrogel-inclusion-in-fish-mince-based-emulsion-sausages-effect-of-gel-interaction-on-functional-and-physicoche
MLA“Chitosan hydrogel inclusion in fish mince based emulsion sausages: Effect of gel interaction on functional and physicochemical qualities.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/chitosan-hydrogel-inclusion-in-fish-mince-based-emulsion-sausages-effect-of-gel-interaction-on-functional-and-physicoche.
BibTeX@misc{4ortxyz_chitosan-hydrogel-inclusion-in-fish-mince-based-emulsion-sausages-effect-of-gel-interaction-on-functional-and-physicoche_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Chitosan hydrogel inclusion in fish mince based emulsion sausages: Effect of gel interaction on functional and physicochemical qualities}}, year = {2026}, url = {https://4ort.xyz/entity/chitosan-hydrogel-inclusion-in-fish-mince-based-emulsion-sausages-effect-of-gel-interaction-on-functional-and-physicoche}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Chitosan hydrogel inclusion in fish mince based emulsion sausages: Effect of gel interaction on functional and physicochemical qualities — https://4ort.xyz/entity/chitosan-hydrogel-inclusion-in-fish-mince-based-emulsion-sausages-effect-of-gel-interaction-on-functional-and-physicoche (retrieved 2026-05-24)
