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Trained sensory perception of pork eating quality as affected by fresh and cooked pork quality attributes and end-point cooked temperature

✍ Scribed by S.J. Moeller; R.K. Miller; T.L. Aldredge; K.E. Logan; K.K. Edwards; H.N. Zerby; M. Boggess; J.M. Box-Steffensmeier; C.A. Stahl

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