Improvement of the physicochemical, textural and sensory properties of meat sausage by edible cuttlefish gelatin addition
Summary
Improvement of the physicochemical, textural and sensory properties of meat sausage by edible cuttlefish gelatin addition is a scholarly article[1].
Key Facts
Improvement of the physicochemical, textural and sensory properties of meat sausage by edible cuttlefish gelatin addition's instance of is recorded as scholarly article[2].
References
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APA4ort.xyz Knowledge Graph. (2026). Improvement of the physicochemical, textural and sensory properties of meat sausage by edible cuttlefish gelatin addition. Retrieved May 24, 2026, from https://4ort.xyz/entity/improvement-of-the-physicochemical-textural-and-sensory-properties-of-meat-sausage-by-edible-cuttlefish-gelatin-addition
MLA“Improvement of the physicochemical, textural and sensory properties of meat sausage by edible cuttlefish gelatin addition.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/improvement-of-the-physicochemical-textural-and-sensory-properties-of-meat-sausage-by-edible-cuttlefish-gelatin-addition.
BibTeX@misc{4ortxyz_improvement-of-the-physicochemical-textural-and-sensory-properties-of-meat-sausage-by-edible-cuttlefish-gelatin-addition_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Improvement of the physicochemical, textural and sensory properties of meat sausage by edible cuttlefish gelatin addition}}, year = {2026}, url = {https://4ort.xyz/entity/improvement-of-the-physicochemical-textural-and-sensory-properties-of-meat-sausage-by-edible-cuttlefish-gelatin-addition}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Improvement of the physicochemical, textural and sensory properties of meat sausage by edible cuttlefish gelatin addition — https://4ort.xyz/entity/improvement-of-the-physicochemical-textural-and-sensory-properties-of-meat-sausage-by-edible-cuttlefish-gelatin-addition (retrieved 2026-05-24)
