Consumer perceptions of pork eating quality as affected by pork quality attributes and end-point cooked temperature
S.J. Moeller, R.K. Miller, K.K. Edwards, H.N. Zerby, K.E. Logan, T.L. Aldredge, C.A. Stahl, M. Boggess, J.M. Box-SteffensmeierVolume:
84
Year:
2010
Language:
english
DOI:
10.1016/j.meatsci.2009.06.023
File:
PDF, 333 KB
english, 2010