M. F. Overholt

University of Illinois
Urbana, IL
USA

Papers:
129 The Effects of Instrumental Color and Extractible Lipid Content on Sensory Characteristics of Pork Chops Cooked to a Medium-Rare Degree-of-Doneness 134 Growth Performance, Carcass Characteristics, and Shelf-Life of Loin Chops of Finishing Pigs Fed Peroxidized Soybean Oil 137 Fresh Belly Characteristics and Commercial Bacon Slicing Yield in Growing-Finishing Pigs Fed an Antibiotic-Free Diet or a Diet Supplemented with a Natural Antimicrobial

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