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Improving the poor texture and technological properties of chicken wooden breast by enzymatic hydrolysis and low‐frequency ultrasound
Research article (Journal of Food Science, 2022) · cited 10× · AI/ML
Improving the poor texture and technological properties of chicken wooden breast by enzymatic hydrolysis and low‐frequency ultrasound
Summary
Improving the poor texture and technological properties of chicken wooden breast by enzymatic hydrolysis and low‐frequency ultrasound is a scholarly article[1].
Key Facts
Improving the poor texture and technological properties of chicken wooden breast by enzymatic hydrolysis and low‐frequency ultrasound's instance of is recorded as scholarly article[2].
References
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APA4ort.xyz Knowledge Graph. (2026). Improving the poor texture and technological properties of chicken wooden breast by enzymatic hydrolysis and low‐frequency ultrasound. Retrieved May 24, 2026, from https://4ort.xyz/entity/improving-the-poor-texture-and-technological-properties-of-chicken-wooden-breast-by-enzymatic-hydrolysis-and-lowfrequenc
MLA“Improving the poor texture and technological properties of chicken wooden breast by enzymatic hydrolysis and low‐frequency ultrasound.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/improving-the-poor-texture-and-technological-properties-of-chicken-wooden-breast-by-enzymatic-hydrolysis-and-lowfrequenc.
BibTeX@misc{4ortxyz_improving-the-poor-texture-and-technological-properties-of-chicken-wooden-breast-by-enzymatic-hydrolysis-and-lowfrequenc_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Improving the poor texture and technological properties of chicken wooden breast by enzymatic hydrolysis and low‐frequency ultrasound}}, year = {2026}, url = {https://4ort.xyz/entity/improving-the-poor-texture-and-technological-properties-of-chicken-wooden-breast-by-enzymatic-hydrolysis-and-lowfrequenc}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Improving the poor texture and technological properties of chicken wooden breast by enzymatic hydrolysis and low‐frequency ultrasound — https://4ort.xyz/entity/improving-the-poor-texture-and-technological-properties-of-chicken-wooden-breast-by-enzymatic-hydrolysis-and-lowfrequenc (retrieved 2026-05-24)
