Relationship between Inherent Cooking Rate and Warner-Bratzler Shear Force of Pork Chops Cooked to Two Degrees of Doneness

por Nethery, Taylor N., Boler, Dustin D., Harsh, Bailey N., Dilger, Anna C.
Publicado 2022

Evaluation of the changes in composition of pork chops during cooking

por Gaffield, Katelyn N, Schunke, Emily D, Lowell, Jessica E, Dilger, Anna C, Harsh, Bailey N
Publicado 2020

Use of Doehlert Matrix as a Tool for High-Throughput Screening of Organic Acids and Essential Oils on Miniaturized Pork Loins, Followed by Lab-Scale Validation That Confirmed Teste...

por Resendiz-Moctezuma, Cristina, Fonville, Arianna P. L., Harsh, Bailey N., Stasiewicz, Matthew J., Miller, Michael J.
Publicado 2023

Effects of ractopamine hydrochloride on nutrient digestibility and nitrogen excretion of finishing beef cattle

por Harsh, Bailey N, Klatt, Brady J, Volk, Mareah J, Green-Miller, Angela R, McCann, Joshua C
Publicado 2021

Effects of space allowance and marketing strategy on growth performance of pigs raised to 165 kg

por Lerner, Annie B, Rice, Emily A, Tokach, Mike D, DeRouchey, Joel M, Dritz, Steve S, Goodband, Robert D, Woodworth, Jason C, O’Quinn, Travis G, Gonzalez, John M, Allerson, Matt W, Dilger, Anna C, Boler, Dustin D, Price, Hannah E, Lowell, Jessica E, Richardson, Elaine, Barkley, Kayla E, Honegger, Lauren T, Harsh, Bailey N, Shackelford, Steven D, Wheeler, Tommy L, King, David A, Fields, Brandon
Publicado 2020