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Sensory and Chemical Characteristics of Fresh Pork Roasts Cooked to Different Endpoint Temperatures

✍ Scribed by H. HEYMANN; H.B. HEDRICK; M.A. KARRASCH; M.K. EGGEMAN; M.R. ELLERSIECK

Book ID: 108816589
Publisher: Institute of Food Technologists
Year: 1990
Tongue: English
Weight: 634 KB
Volume: 55
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1990.tb05189.x

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