Article Versions Notes

Cauble RN, Ball JJ, Zorn VE, Reyes TM, Wagoner MP, Coursen MM, Lambert BD, Apple JK, Sawyer JT. Characteristics of Pork Muscles Cooked to Varying End-Point Temperatures. Foods. 2021; 10(12):2963. https://doi.org/10.3390/foods10122963

Cauble, Reagan N., Jase J. Ball, Virginia E. Zorn, Tristan M. Reyes, Madison P. Wagoner, Madison M. Coursen, Barry D. Lambert, Jason K. Apple, and Jason T. Sawyer. 2021. "Characteristics of Pork Muscles Cooked to Varying End-Point Temperatures" Foods 10, no. 12: 2963. https://doi.org/10.3390/foods10122963

Cauble, R. N., Ball, J. J., Zorn, V. E., Reyes, T. M., Wagoner, M. P., Coursen, M. M., Lambert, B. D., Apple, J. K., & Sawyer, J. T. (2021). Characteristics of Pork Muscles Cooked to Varying End-Point Temperatures. Foods, 10(12), 2963. https://doi.org/10.3390/foods10122963