Consumer preference for pork loin roasts cooked to 160 degrees F and 185 degrees F
The purpose of our study was to determine whether a relatively large group of untrained midwestern consumers of various ages preferred pork roasts cooked to 160 degrees F or to 185 degrees F
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| Veröffentlicht in: | Journal of the American Dietetic Association 1990-12, Vol.90 (12), p.1718-1719 |
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| container_end_page | 1719 |
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| container_issue | 12 |
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| container_title | Journal of the American Dietetic Association |
| container_volume | 90 |
| creator | McComber, D.R. (Iowa State University, Ames, IA) Clark, R Cox, D.F |
| description | The purpose of our study was to determine whether a relatively large group of untrained midwestern consumers of various ages preferred pork roasts cooked to 160 degrees F or to 185 degrees F |
| format | Article |
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| fulltext | fulltext |
| identifier | ISSN: 0002-8223 |
| ispartof | Journal of the American Dietetic Association, 1990-12, Vol.90 (12), p.1718-1719 |
| issn | 0002-8223 1878-3570 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_80140515 |
| source | MEDLINE; Elsevier ScienceDirect Journals Complete |
| subjects | Adult ANALISIS ORGANOLEPTICO ANALYSE ORGANOLEPTIQUE Animals CARNE DE CERDO COCCION COMPORTAMIENTO DEL CONSUMIDOR COMPORTEMENT DU CONSOMMATEUR Cooking CUISSON Female Food Preferences Hot Temperature Humans Male Meat Middle Aged PERDIDAS PERTE PREFERENCE ALIMENTAIRE PREFERENCIAS ALIMENTARIAS PRODUCCION ALIMENTARIA PRODUCTION ALIMENTAIRE Swine TEMPERATURA TEMPERATURE TEMPS TIEMPO Trichinellosis - prevention & control VIANDE PORCINE |
| title | Consumer preference for pork loin roasts cooked to 160 degrees F and 185 degrees F |
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