Carregant...
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...
Guardat en:
| Publicat a: | J Anim Sci |
|---|---|
| Autors principals: | , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Oxford University Press
2019
|
| Matèries: | |
| Accés en línia: | 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 |
| Etiquetes: |
Afegir etiqueta
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|