%0 Journal Article
%T TECHNICAL NOTE: A method for detection of differences in cook loss and tenderness of aged pork chops cooked to differing degrees of doneness using sous-vide
%A Bryan, E, E
%A Smith, B, N
%A Dilger, R, N
%A Dilger, A, C
%A Boler, D, D
%J Journal of Animal Science
%V 97
%N 8
%@ 0021-8812
%D 2019-07-30
%~ DeepDyve