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Journal: Foods, 2025
Volume: 14
Number: 2052
2052
Article: Internal Endpoint Cooking Temperature Alters Quality and Consumer Acceptability of Pork Loin Chops
Authors: by Savannah L. Douglas, Ricardo J. Barrazueta-Coredero, Gabriela M. Bernardez-Morales, Nina E. Gilmore, Linda S. Barahona-Dominguez, Sungeun Cho and Jason T. Sawyer
Link: https://www.mdpi.com/2304-8158/14/12/2052

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