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Publications by S D Milligan
Resting of Pigs and Hot-Fat Trimming and Accelerated Chilling of Carcasses to Improve Pork Quality.
Journal of Animal Science
Animal Science
Zoology
Genetics
Medicine
Food Science
Related publications
Efficiency of Sampling Methods to Monitor the Bacterial Contamination of Pork Carcasses Before and After Chilling
Bioelectrical Impedance: A Nondestructive Method to Determine Fat-Free Mass of Live Market Swine and Pork Carcasses.
Journal of Animal Science
Animal Science
Zoology
Genetics
Medicine
Food Science
Impact of Dietary Fat Intake on Carcass Iodine Value and Pork Fat Quality
The Ultra-Rapid Chilling of Lamb Carcasses
Meat Science
Food Science
Effects of Chilling on Sampling of Bacteria Attached to Swine Carcasses
Letters in Applied Microbiology
Applied Microbiology
Biotechnology
Effects of Vitamins and Mineral Proteinates on Growth Performance and Pork Quality in Finishing Pigs
Kansas Agricultural Experiment Station Research Reports
Determining Pork Fat Quality of Pigs Fed 20% DGS as Measured by Three Methods With a Standard Industry Marketing Strategy
Sun Exposure in Pigs Increases the Vitamin D Nutritional Quality of Pork
PLoS ONE
Multidisciplinary
Pork Safety and Quality Through Livestock Welfare: 1. Welfare of Pigs on the Farm
