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    Internal Endpoint Cooking Temperature Alters Quality and Consumer Acceptability of Pork Loin Chops

    Internal Endpoint Cooking Temperature Alters Quality and Consumer Acceptability of Pork Loin Chops by Savannah L. Douglas, Ricardo J. Barrazueta-Coredero, Gabriela M. Bernardez-Morales, Nina E. Gilmore, Linda S. Barahona-Dominguez, Sungeun Cho, Jason T. Sawyer

    Published 2025-06-01
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