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PORK LOINS: THE EFFECTS OF SELECTION ON CUT‐OUT YIELDS, COOKED EDIBLE PORTION YIELD AND ORGANOLEPTIC SUPERIORITY
Author(s) -
RUST R. E.,
OLSON O. G.,
THOMSON G. M.,
SHULER R. O.
Publication year - 1972
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1972.tb05821.x
Subject(s) - library science , chemistry , computer science