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Effect of Sodium Chloride and Processing Methods on Protein Aggregation, Physical-Chemical and Rheological Properties of Pork Batters
Research article (International Journal of Food Engineering, 2018) · cited 15× · AI/ML
Effect of Sodium Chloride and Processing Methods on Protein Aggregation, Physical-Chemical and Rheological Properties of Pork Batters
Summary
Effect of Sodium Chloride and Processing Methods on Protein Aggregation, Physical-Chemical and Rheological Properties of Pork Batters is a scholarly article[1].
Key Facts
Effect of Sodium Chloride and Processing Methods on Protein Aggregation, Physical-Chemical and Rheological Properties of Pork Batters's instance of is recorded as scholarly article[2].
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APA4ort.xyz Knowledge Graph. (2026). Effect of Sodium Chloride and Processing Methods on Protein Aggregation, Physical-Chemical and Rheological Properties of Pork Batters. Retrieved May 24, 2026, from https://4ort.xyz/entity/effect-of-sodium-chloride-and-processing-methods-on-protein-aggregation-physical-chemical-and-rheological-properties-of-
MLA“Effect of Sodium Chloride and Processing Methods on Protein Aggregation, Physical-Chemical and Rheological Properties of Pork Batters.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/effect-of-sodium-chloride-and-processing-methods-on-protein-aggregation-physical-chemical-and-rheological-properties-of-.
BibTeX@misc{4ortxyz_effect-of-sodium-chloride-and-processing-methods-on-protein-aggregation-physical-chemical-and-rheological-properties-of-_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Effect of Sodium Chloride and Processing Methods on Protein Aggregation, Physical-Chemical and Rheological Properties of Pork Batters}}, year = {2026}, url = {https://4ort.xyz/entity/effect-of-sodium-chloride-and-processing-methods-on-protein-aggregation-physical-chemical-and-rheological-properties-of-}, note = {Accessed: 2026-05-24}}
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