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The effects of ultimate pH and color on sensory traits of pork loin chops cooked to a medium-rare degree of doneness
The objective was to determine the effects of pH and color on sensory characteristics of boneless pork loin chops cooked to an internal endpoint temperature of 63 °C. Center cut loins (296 total) from barrows and gilts, 5 different sire lines, and a range in pH of 5.36 through 6.23 were used. Previo...
Uloženo v:
| Vydáno v: | J Anim Sci |
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| Hlavní autoři: | , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Oxford University Press
2018
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6127756/ https://ncbi.nlm.nih.gov/pubmed/29982650 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/jas/sky258 |
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