Sensory and Chemical Characteristics of Fresh Pork Roasts Cooked to Different Endpoint Temperatures
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1990.tb05189.x/fullpdf
Reference26 articles.
1. Sensory and Nutritive Attributes of Roast Pork Reheated by One Conventional and Two Microwave Methods
2. The Maillard Reaction and Meat Flavor
3. Destruction of Trichina Larvae in Cooked Pork Roasts
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