Open AccessFresh Ham Chop Characteristics Cooked to Various Internal Endpoint Temperatures
Author(s) -
J. Sawyer,
B. D. Lambert,
J. P. Muir,
J. K. Apple,
J. J. Ball,
R. N. Cauble
Publication year - 2018
Publication title -
meat and muscle biology
Language(s) - Uncategorized
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2018.103
Subject(s) - food science , chemistry , lightness , mathematics , tenderness , longissimus , longissimus dorsi , zoology , biology , physics , optics
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