Consumer perceptions of pork eating quality as affected by pork quality attributes and end-point cooked temperature

✍ Scribed by 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-Steffensmeier

• Book ID: 116737733
• Publisher: Elsevier Science
• Year: 2010
• Tongue: English
• Weight: 333 KB
• Volume: 84
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2009.06.023