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Journal: Foods, 2021
Volume: 10
Number: 2963
Article:
Characteristics of Pork Muscles Cooked to Varying End-Point Temperatures
Authors:
by
Reagan N. Cauble, Jase J. Ball, Virginia E. Zorn, Tristan M. Reyes, Madison P. Wagoner, Madison M. Coursen, Barry D. Lambert, Jason K. Apple and Jason T. Sawyer
Link:
https://www.mdpi.com/2304-8158/10/12/2963
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