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Structure of fish proteins as modified by salting procedures: A rheological and ultrastructural analysis of hake ( <i>Merluccius hubbsi</i> ) fillets
Research article (Journal of Food Science, 2022) · cited 10× · AI/ML
Structure of fish proteins as modified by salting procedures: A rheological and ultrastructural analysis of hake ( Merluccius hubbsi ) fillets
Summary
Structure of fish proteins as modified by salting procedures: A rheological and ultrastructural analysis of hake ( Merluccius hubbsi ) fillets is a scholarly article[1].
Key Facts
Structure of fish proteins as modified by salting procedures: A rheological and ultrastructural analysis of hake ( Merluccius hubbsi ) fillets's instance of is recorded as scholarly article[2].
References
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APA4ort.xyz Knowledge Graph. (2026). Structure of fish proteins as modified by salting procedures: A rheological and ultrastructural analysis of hake ( <i>Merluccius hubbsi</i> ) fillets. Retrieved May 24, 2026, from https://4ort.xyz/entity/structure-of-fish-proteins-as-modified-by-salting-procedures-a-rheological-and-ultrastructural-analysis-of-hake-i-merluc
MLA“Structure of fish proteins as modified by salting procedures: A rheological and ultrastructural analysis of hake ( <i>Merluccius hubbsi</i> ) fillets.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/structure-of-fish-proteins-as-modified-by-salting-procedures-a-rheological-and-ultrastructural-analysis-of-hake-i-merluc.
BibTeX@misc{4ortxyz_structure-of-fish-proteins-as-modified-by-salting-procedures-a-rheological-and-ultrastructural-analysis-of-hake-i-merluc_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Structure of fish proteins as modified by salting procedures: A rheological and ultrastructural analysis of hake ( <i>Merluccius hubbsi</i> ) fillets}}, year = {2026}, url = {https://4ort.xyz/entity/structure-of-fish-proteins-as-modified-by-salting-procedures-a-rheological-and-ultrastructural-analysis-of-hake-i-merluc}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Structure of fish proteins as modified by salting procedures: A rheological and ultrastructural analysis of hake ( <i>Merluccius hubbsi</i> ) fillets — https://4ort.xyz/entity/structure-of-fish-proteins-as-modified-by-salting-procedures-a-rheological-and-ultrastructural-analysis-of-hake-i-merluc (retrieved 2026-05-24)
