@inbook{5b2a6913cd5642e99eb5a1fc1ddef1a2,
title = "Interaction between pan temperature and end point temperature on the eating quality of pork with various raw meat qualities",
keywords = "Cooking, Eating quality, Meat quality, Pork",
author = "S. St{\o}ier and Aaslyng, {M. D.} and L. Lauridsen and Bredie, {W. L.P.} and A.S. J{\o}rgensen",
year = "2023",
language = "English",
isbn = "9789086860104",
pages = "577--578",
booktitle = "52nd International Congress of Meat Science and Technology",
publisher = "Brill",
}