Consumer preference for pork loin roasts cooked to 160 degrees F and 185 degrees F

McComber, D.R.; Clark, R.; Cox, D.F.

Journal of the American Dietetic Association 90(12): 1718-1719

1990


ISSN/ISBN: 0002-8223
PMID: 2246451
Document Number: 366165
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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