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Trained sensory perception of pork eating quality as affected by freshand cooked pork quality attributes and end-point cooked temperature: / Moeller, S.J.,Miller, R.K.,Aldredge, T.L.,Logan, K.E.,Edwards, K.K.,Zerby, H.N.,Boggess, M.,Box-Steffensmeier, J.M.,Stahl, C.A., / ELSEVIER / Meat science / 2010 /
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