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98 Final internal cooking temperature of pork chops influenced consumer eating experience more than visual color and marbling
The objective was to determine the effect of ultimate pH or “quality grade” (combination of color and marbling) 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 acceptable w...
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| Publicat a: | J Anim Sci |
|---|---|
| Autors principals: | , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Oxford University Press
2019
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6667030/ https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/jas/skz122.101 |
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