Douglas, S.L.; Barrazueta-Coredero, R.J.; Bernardez-Morales, G.M.; Gilmore, N.E.; Barahona-Dominguez, L.S.; Cho, S.; Sawyer, J.T.
Internal Endpoint Cooking Temperature Alters Quality and Consumer Acceptability of Pork Loin Chops. Foods 2025, 14, 2052.
https://doi.org/10.3390/foods14122052
AMA Style
Douglas SL, Barrazueta-Coredero RJ, Bernardez-Morales GM, Gilmore NE, Barahona-Dominguez LS, Cho S, Sawyer JT.
Internal Endpoint Cooking Temperature Alters Quality and Consumer Acceptability of Pork Loin Chops. Foods. 2025; 14(12):2052.
https://doi.org/10.3390/foods14122052
Chicago/Turabian Style
Douglas, Savannah L., Ricardo J. Barrazueta-Coredero, Gabriela M. Bernardez-Morales, Nina E. Gilmore, Linda S. Barahona-Dominguez, Sungeun Cho, and Jason T. Sawyer.
2025. "Internal Endpoint Cooking Temperature Alters Quality and Consumer Acceptability of Pork Loin Chops" Foods 14, no. 12: 2052.
https://doi.org/10.3390/foods14122052
APA Style
Douglas, S. L., Barrazueta-Coredero, R. J., Bernardez-Morales, G. M., Gilmore, N. E., Barahona-Dominguez, L. S., Cho, S., & Sawyer, J. T.
(2025). Internal Endpoint Cooking Temperature Alters Quality and Consumer Acceptability of Pork Loin Chops. Foods, 14(12), 2052.
https://doi.org/10.3390/foods14122052