Connective tissue/acidic phosphate preblend effects on reduced fat frankfurtersCALHOUN, C. M; EILERT, S. J; MANDIGO, R. W et al.Journal of food science. 1996, Vol 61, Num 2, pp 459-464, issn 0022-1147Article

Phosphate and modified beef connective tissue effects on reduced fat, high water-added frankfurtersEILERT, S. J; MANDIGO, R. W; SUMNER, S. S et al.Journal of food science. 1996, Vol 61, Num 5, pp 1006-1011, issn 0022-1147, 1029 [7 p.]Article

Impact of foodservice equipment and temperatures on quality characteristics of boneless pork chopsHAMOUZ, F. L; EILERT, S. J; MANDIGO, R. W et al.Journal of food quality. 1996, Vol 19, Num 6, pp 443-455, issn 0146-9428Article

Pork characteristics as affected by two populations of swine and six crude protein levelsGOERL, K. F; EILERT, S. J; MANDIGO, R. W et al.Journal of animal science. 1995, Vol 73, Num 12, pp 3621-3626, issn 0021-8812Article

Meat batters manufactured with modified beef connective tissueEILERT, S. J; BLACKMER, D. S; MANDIGO, R. W et al.Journal of food science. 1993, Vol 58, Num 4, pp 691-696, issn 0022-1147Article