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Final internal cooking temperature of pork chops influenced consumer eating experience more than visual color and marbling or ultimate pH
The objective was to determine the effect of “quality grade” (combination of visual color and marbling) or ultimate pH on consumer eating experience of pork chops cooked to different final internal temperatures. The hypothesis was that consumers would rate a greater percentage of pork chops as accep...
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| Publicado no: | J Anim Sci |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Oxford University Press
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6541808/ https://ncbi.nlm.nih.gov/pubmed/30968136 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/jas/skz117 |
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