Bryan, E. E., Smith, B. N., Dilger, R. N., Dilger, A. C., & Boler, D. D. (2019). TECHNICAL NOTE: A method for detection of differences in cook loss and tenderness of aged pork chops cooked to differing degrees of doneness using sous-vide. J Anim Sci.
Citação norma ChicagoBryan, Erin E., Brooke N. Smith, Ryan N. Dilger, Anna C. Dilger, and Dustin D. Boler. "TECHNICAL NOTE: A Method for Detection of Differences in Cook Loss and Tenderness of Aged Pork Chops Cooked to Differing Degrees of Doneness Using Sous-vide." J Anim Sci 2019.
MLA引文Bryan, Erin E., et al. "TECHNICAL NOTE: A Method for Detection of Differences in Cook Loss and Tenderness of Aged Pork Chops Cooked to Differing Degrees of Doneness Using Sous-vide." J Anim Sci 2019.