Sensory and Chemical Characteristics of Fresh Pork Roasts Cooked to Different Endpoint Temperatures
- 1 May 1990
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 55 (3), 613-617
- https://doi.org/10.1111/j.1365-2621.1990.tb05189.x
Abstract
No abstract availableThis publication has 16 references indexed in Scilit:
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