Effect of final cooking temperature on the eating quality of pork loin steaks

JD Wood, GR Nute, GAJ Fursey, A Cuthbertson

    Research output: Chapter in Book/Report/Conference proceedingConference Contribution (Conference Proceeding)

    Translated title of the contributionEffect of final cooking temperature on the eating quality of pork loin steaks
    Original languageEnglish
    Title of host publicationUnknown
    Pages422 - 422
    Number of pages1
    Volume56
    Publication statusPublished - 1993

    Bibliographical note

    Conference Proceedings/Title of Journal: Animal Production

    Cite this

    Wood, JD., Nute, GR., Fursey, GAJ., & Cuthbertson, A. (1993). Effect of final cooking temperature on the eating quality of pork loin steaks. In Unknown (Vol. 56, pp. 422 - 422)