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Effect of Artemisia sphaerocephala Krasch gum on the gel properties of myofibrillar protein and its application in cooked sheep sausage
Research article (Food Hydrocolloids, 2023) · cited 40× · AI/ML
Effect of Artemisia sphaerocephala Krasch gum on the gel properties of myofibrillar protein and its application in cooked sheep sausage
Summary
Effect of Artemisia sphaerocephala Krasch gum on the gel properties of myofibrillar protein and its application in cooked sheep sausage is a scholarly article[1].
Key Facts
Effect of Artemisia sphaerocephala Krasch gum on the gel properties of myofibrillar protein and its application in cooked sheep sausage's instance of is recorded as scholarly article[2].
References
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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). Effect of Artemisia sphaerocephala Krasch gum on the gel properties of myofibrillar protein and its application in cooked sheep sausage. Retrieved May 24, 2026, from https://4ort.xyz/entity/effect-of-artemisia-sphaerocephala-krasch-gum-on-the-gel-properties-of-myofibrillar-protein-and-its-application-in-cooke
MLA“Effect of Artemisia sphaerocephala Krasch gum on the gel properties of myofibrillar protein and its application in cooked sheep sausage.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/effect-of-artemisia-sphaerocephala-krasch-gum-on-the-gel-properties-of-myofibrillar-protein-and-its-application-in-cooke.
BibTeX@misc{4ortxyz_effect-of-artemisia-sphaerocephala-krasch-gum-on-the-gel-properties-of-myofibrillar-protein-and-its-application-in-cooke_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Effect of Artemisia sphaerocephala Krasch gum on the gel properties of myofibrillar protein and its application in cooked sheep sausage}}, year = {2026}, url = {https://4ort.xyz/entity/effect-of-artemisia-sphaerocephala-krasch-gum-on-the-gel-properties-of-myofibrillar-protein-and-its-application-in-cooke}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Effect of Artemisia sphaerocephala Krasch gum on the gel properties of myofibrillar protein and its application in cooked sheep sausage — https://4ort.xyz/entity/effect-of-artemisia-sphaerocephala-krasch-gum-on-the-gel-properties-of-myofibrillar-protein-and-its-application-in-cooke (retrieved 2026-05-24)
