Open AccessThe Effect of Cooking Method and Cooked Color on Consumer Acceptability of Boneless Pork Chops
Author(s) -
Lauren T. Honegger,
Erin Bryan,
T. K. Ruth,
A. C. Dilger,
D. D. Boler
Publication year - 2019
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/mmb2019.0004
Subject(s) - loin , food science , browning , cooking methods , cooked meat , chemistry , mathematics