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The Effect of Increased Pork Hot Carcass Weights and Varying Chop Thicknesses on Consumer Visual Appearance and Purchase Intent Ratings of Top Loin Chops

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Bibliographic Details
Published in:	Meat and muscle biology 2019-01, Vol.3 (2), p.11-11
Main Authors:	Rice, E. A., Lerner, A. B., Price, H. E., Woodworth, J. C., Gonzalez, J. M., Tokach, M. D., DeRouchey, J. M., Dritz, S. S., Goodband, R. D., Shackelford, S. D., King, D. A., Wheeler, T. L., Dilger, A. C., Boler, D. D., O’Quinn, T. G.
Format:	Article
Language:	English
Online Access:	Get full text
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