1. A comparison of intact and degraded desmin in cooked and uncooked pork longissimus thoracis and their relationship to pork quality. (July 2017) Authors: Richardson, E.; Bohrer, B.M.; Arkfeld, E.K.; Boler, D.D.; Dilger, A.C. Journal: Meat science Issue: Volume 129(2017) Page Start: 93 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effect of an insulin-like growth factor 2 single nucleotide polymorphism on fresh belly characteristics and bacon slicing yields of finishing pigs. (March 2015) Authors: Bohrer, B.M.; Clark, D.L.; Tavárez, M.A.; Beever, J.E.; Dilger, A.C.; Boler, D.D. Journal: Meat science Issue: Volume 101(2015:Mar.) Page Start: 109 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effects of brine temperature on ham and bacon processing characteristics. (February 2016) Authors: Peterson, B.C.; Arkfeld, E.K.; Holmer, S.F.; McKeith, F.K.; Dilger, A.C.; Boler, D.D. Journal: Meat science Issue: Volume 112(2016:Feb.) Page Start: 130 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effects of feeding high protein canola meal on dry cured and conventionally cured bacon. (March 2015) Authors: Little, K.L.; Bohrer, B.M.; Maison, T.; Stein, H.H.; Dilger, A.C.; Boler, D.D. Journal: Meat science Issue: Volume 101(2015:Mar.) Page Start: 114 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effects of feeding high protein or conventional canola meal on dry cured and conventionally cured bacon. (May 2015) Authors: Little, K.L.; Bohrer, B.M.; Stein, H.H.; Boler, D.D. Journal: Meat science Issue: Volume 103(2015:May) Page Start: 28 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effects of immunological castration management strategy on lipid oxidation and sensory characteristics of bacon during simulated food service storage. (March 2015) Authors: Herrick, R.T.; Tavarez, M.A.; Mellencamp, M.A.; Boler, D.D.; Dilger, A.C. Journal: Meat science Issue: Volume 101(2015:Mar.) Page Start: 133 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effects of pelleting grow-finish swine diets on fresh belly characteristics, fat quality, and commercial bacon slicing yields. (February 2016) Authors: Overholt, M.F.; Lowell, J.E.; Stein, H.H.; Dilger, A.C.; Boler, D.D. Journal: Meat science Issue: Volume 112(2016:Feb.) Page Start: 126 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Effects of Retail Style or Food Service Style Packaging Type and Storage Time on Sensory Characteristics of Bacon Manufactured from Commercially Sourced Pork Bellies. Issue 6 (16th May 2014) Authors: Lowe, B.K.; Bohrer, B.M.; Holmer, S.F.; Boler, D.D.; Dilger, A.C. Journal: Journal of food science Issue: Volume 79:Issue 6(2014) Page Start: S1197 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Effects of salt purity on lipid oxidation, sensory characteristics, and textural properties of fresh, ground pork patties. (January 2016) Authors: Overholt, M.F.; Mancini, S.; Galloway, H.O.; Preziuso, G.; Dilger, A.C.; Boler, D.D. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 65(2016) Page Start: 890 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Effects of salts of varying purity on lipid oxidation, sensory characteristics, and textural properties of fresh, ground pork patties. (February 2016) Authors: Overholt, M.F.; Mancini, S.; Galloway, H.O.; Preziuso, G.; Dilger, A.C.; Boler, D.D. Journal: Meat science Issue: Volume 112(2016:Feb.) Page Start: 127 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗