Pump rate and cooked temperature effects on pork loin instrumental, sensory descriptive and consumer-rated characteristics期刊界 All Journals 搜尽天下杂志传播学术成果专业期刊搜索期刊信息化学术搜索

Pump rate and cooked temperature effects on pork loin instrumental, sensory descriptive and consumer-rated characteristics

Authors:	Baublits R T Meullenet J-F Sawyer J T Mehaffey J M Saha A

Affiliation:	^aDepartment of Animal Science, University of Arkansas, Fayetteville, AR 72701, USA ^bDepartment of Food Science, University of Arkansas, Fayetteville, AR 72701, USA ^cDepartment of Poultry Science, University of Arkansas, Fayetteville, AR 72701, USA

Abstract:

Keywords:	Cooked temperature Consumer Pork Pump rate Sensory
本文献已被 ScienceDirect PubMed 等数据库收录！