Final internal cooking temperature of pork chops influenced consumer eating experience more than visual color and marbling or ultimate pH.

MLA

Honegger, Lauren T., et al. “Final Internal Cooking Temperature of Pork Chops Influenced Consumer Eating Experience More than Visual Color and Marbling or Ultimate PH.” Journal of Animal Science, vol. 97, no. 6, May 2019, pp. 2460–67. EBSCOhost, https://doi.org/10.1093/jas/skz117.

APA

Honegger, L. T., Richardson, E., Schunke, E. D., Dilger, A. C., & Boler, D. D. (2019). Final internal cooking temperature of pork chops influenced consumer eating experience more than visual color and marbling or ultimate pH. Journal of Animal Science, 97(6), 2460–2467. https://doi.org/10.1093/jas/skz117

Chicago

Honegger, Lauren T, Elaine Richardson, Emily D Schunke, Anna C Dilger, and Dustin D Boler. 2019. “Final Internal Cooking Temperature of Pork Chops Influenced Consumer Eating Experience More than Visual Color and Marbling or Ultimate PH.” Journal of Animal Science 97 (6): 2460–67. doi:10.1093/jas/skz117.