Common factor analysis of pork loin quality from chops cooked to 63°c
B. Fields, S. Jungst, E. Richards, D. Boler, A. Dilger, A. Sosnicki and N. Matthews
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Common factor analysis of pork loin quality from chops cooked to 63°c
B. Fields, S. Jungst, E. Richards, D. Boler, A. Dilger, A. Sosnicki and N. Matthews