The effect of end point temperature, thickness and section on acceptability of broiled pork chops from right and left loins

Holmes, Zoe Ann.2015-12-312015-12-311965http://hdl.handle.net/2097/25904Call number: LD2668 .T4 1965 H75Pork.Cooking (Pork)Cookbooks.The effect of end point temperature, thickness and section on acceptability of broiled pork chops from right and left loinsTextMasters theses