title: Consumer preference for pork loin roasts cooked to 160 degrees F and 185 degrees F.
authors: Department of Food and Nutrition, Iowa State University, Ames 50011.
authors: D R
authors: DR
authors: McComber
authors: R
authors: R
authors: Clark
authors: D F
authors: DF
authors: Cox
mesh_terms: D000328:Adult; D000818:Animals; D003296:Cooking; D005260:Female; D005518:Food Preferences; D006358:Hot Temperature; D006801:Humans; D008297:Male; D008460:Meat; D008875:Middle Aged; D013552:Swine; D014235:Trichinellosis / Q000517:prevention & control*