Trained sensory perception of pork eating quality as affected by fresh and cooked pork quality attributes and end-point cooked temperature

• 作者S.J. Moeller; R.K. Miller; T.L. Aldredge; K.E. Logan; K.K. Edwards; H.N. Zerby; M. Boggess; J.M. Box-Steffensmeier; C.A. Stahl
• 卷第85卷
• 期第1期
• 印刷ISSN0309-1740
• 文件大小235.52KB
• 发表时间2010
• DOI10.1016/j.meatsci.2009.12.011