Evaluation of clam-shell grill, convection oven and broiler cookery methods on pork and lamb chops

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Bibliographic Details
Published in:Meat science 2016-02, Vol.112, p.135-135
Main Authors: Brietzke, H.C., Weinheimer, L.A., Reyes, A.A., Branham, L.A., Cope, R.P., Boenig, M.W., Braden, K.W.
Format: Article
Language:English
Online Access:Get full text
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ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2015.08.079