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Cooking method and endpoint temperature effects on sensory and color characteristics of pumped pork loin chops

C Prestat1, J Jensen, F K McKeith

  • 1Department of Food Science and Human Nutrition, University of Illinois, 399 Bevier Hall, 905 S. Goodwin, Urbana-Champaign, IL 61801, USA.

Meat Science
|November 9, 2011
PubMed

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