Fresh Ham Chop Characteristics Cooked to Various Internal Endpoint Temperatures
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| Veröffentlicht in: | Meat and muscle biology 2018-01, Vol.2 (2), p.114-114 |
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| Sprache: | eng |
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| container_end_page | 114 |
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| container_issue | 2 |
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| container_title | Meat and muscle biology |
| container_volume | 2 |
| creator | Sawyer, J. Lambert, B. D. Muir, J. P. Apple, J. K. Ball, J. J. Cauble, R. N. |
| description | |
| doi_str_mv | 10.22175/rmc2018.103 |
| format | Article |
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| fulltext | fulltext |
| identifier | ISSN: 2575-985X |
| ispartof | Meat and muscle biology, 2018-01, Vol.2 (2), p.114-114 |
| issn | 2575-985X 2575-985X |
| language | eng |
| recordid | cdi_crossref_primary_10_22175_rmc2018_103 |
| source | DOAJ Directory of Open Access Journals; EZB-FREE-00999 freely available EZB journals |
| title | Fresh Ham Chop Characteristics Cooked to Various Internal Endpoint Temperatures |
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