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The Effect of Cooking Method and Cooked Color on Consumer Acceptability of Boneless Pork Chops
 
 

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Journal: Foods, 2022
Volume: 11
Number: 131

Article: Relationship between Inherent Cooking Rate and Warner-Bratzler Shear Force of Pork Chops Cooked to Two Degrees of Doneness
Authors: by Taylor N. Nethery, Dustin D. Boler, Bailey N. Harsh and Anna C. Dilger
Link: https://www.mdpi.com/2304-8158/11/1/131

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