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Publications by Chad B Paul
Generating Equations Using Meta-Analyses to Predict Iodine Value of Pork Carcass Back, Belly, and Jowl Fat
Kansas Agricultural Experiment Station Research Reports
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Impact of Dietary Fat Intake on Carcass Iodine Value and Pork Fat Quality
Commercial Adaptation of Ultrasonography to Predict Pork Carcass Composition From Live Animal and Carcass Measurements.
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Verification of Regression Equations for Estimating Pork Carcass Meatiness Using CMG, IM-03, Fat-O-Meat’er Ii and Ultrafom 300 Devices
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The Effect of Sex, Carcass Mass, Back Fat Thickness and Lean Meat Content on Pork Ham and Loin Characteristics
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Evaluation of Iodine Value Product and Dietary Linoleic Acid as a Predictor of Carcass Iodine Value Under Commercial Conditions
Using Linear Body Measurements to Predict Body Weight and Carcass Characteristics of Three Egyptian Fat-Tailed Sheep Breeds
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Influence of Carcass Fat Iodine Value and Packaging Type on Shelf-Life of Bacon Slices Packaged for Hotels, Restaurants, and Institutions (HRI)
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Comparative Study of Pork Lipids According to Carcass Locations
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Performance and Carcass Characteristics of Swine When Fed Diets Containing Canola Oil and Added Copper to Alter the Unsaturated:saturated Ratio of Pork Fat.
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