The effects of ultimate pH and color on sensory traits of pork loin chops cooked to a medium-rare degree of doneness

par Richardson, Elaine Lee, Fields, Brandon, Dilger, Anna C, Boler, Dustin Dee
Publié dans J Anim Sci (2018)

Influence of feeding thermally peroxidized soybean oil to finishing pigs on carcass characteristics, loin quality, and shelf life of loin chops()

par Overholt, Martin Franklin, Kim, Gap-Don, Boler, Dustin Dee, Kerr, Brian Jay, Dilger, Anna C
Publié dans J Anim Sci (2018)

Influence of feeding thermally peroxidized soybean oil to finishing barrows on processing characteristics and shelf life of commercially manufactured bacon()

par Overholt, Martin Franklin, Lowell, Jessica Erin, Kim, Gap-Don, Boler, Dustin Dee, Kerr, Brian Jay, Dilger, Anna C
Publié dans J Anim Sci (2018)