Home ›
Entities
› academia
› Effects of micro-/nano-scaled chicken bones on heat-induced gel properties of low-salt pork batter: Physicochemical characteristics, water distribution, texture, and microstructure
Effects of micro-/nano-scaled chicken bones on heat-induced gel properties of low-salt pork batter: Physicochemical characteristics, water distribution, texture, and microstructure
Research article (Food Chemistry, 2021) · cited 22× · AI/ML
Effects of micro-/nano-scaled chicken bones on heat-induced gel properties of low-salt pork batter: Physicochemical characteristics, water distribution, texture, and microstructure
Summary
Effects of micro-/nano-scaled chicken bones on heat-induced gel properties of low-salt pork batter: Physicochemical characteristics, water distribution, texture, and microstructure is a scholarly article[1].
Key Facts
Effects of micro-/nano-scaled chicken bones on heat-induced gel properties of low-salt pork batter: Physicochemical characteristics, water distribution, texture, and microstructure'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). Effects of micro-/nano-scaled chicken bones on heat-induced gel properties of low-salt pork batter: Physicochemical characteristics, water distribution, texture, and microstructure. Retrieved May 24, 2026, from https://4ort.xyz/entity/effects-of-micro-nano-scaled-chicken-bones-on-heat-induced-gel-properties-of-low-salt-pork-batter-physicochemical-charac
MLA“Effects of micro-/nano-scaled chicken bones on heat-induced gel properties of low-salt pork batter: Physicochemical characteristics, water distribution, texture, and microstructure.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/effects-of-micro-nano-scaled-chicken-bones-on-heat-induced-gel-properties-of-low-salt-pork-batter-physicochemical-charac.
BibTeX@misc{4ortxyz_effects-of-micro-nano-scaled-chicken-bones-on-heat-induced-gel-properties-of-low-salt-pork-batter-physicochemical-charac_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Effects of micro-/nano-scaled chicken bones on heat-induced gel properties of low-salt pork batter: Physicochemical characteristics, water distribution, texture, and microstructure}}, year = {2026}, url = {https://4ort.xyz/entity/effects-of-micro-nano-scaled-chicken-bones-on-heat-induced-gel-properties-of-low-salt-pork-batter-physicochemical-charac}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Effects of micro-/nano-scaled chicken bones on heat-induced gel properties of low-salt pork batter: Physicochemical characteristics, water distribution, texture, and microstructure — https://4ort.xyz/entity/effects-of-micro-nano-scaled-chicken-bones-on-heat-induced-gel-properties-of-low-salt-pork-batter-physicochemical-charac (retrieved 2026-05-24)
