![](/img/cover-not-exists.png)
Preparation Method and Final Internal Temperature Influences on Boneless Pork Loin Roast Quality Characteristics
F.L. Hamouz, R.W. Mandigo, J.A. Driskell, J. Sun, J.H. BatenhorstVolume:
95
Year:
1995
Pages:
1
DOI:
10.1016/s0002-8223(95)00504-8
File:
PDF, 97 KB
1995