Effect of Internal Temperature on Eating Quality of Pork Chops. I. Skillet- and Oven-Braising
- 1 February 1966
- journal article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 48 (2), 116-120
- https://doi.org/10.1016/s0002-8223(21)20388-x
Abstract
No abstract availableThis publication has 1 reference indexed in Scilit:
- Effect of Internal Temperature on Eating Quality of Pork Chops. II. BroilingJournal of the American Dietetic Association, 1966