Browsing Additional Programs, Centers, Institutes, and Offices by Title

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Browsing Additional Programs, Centers, Institutes, and Offices by Title

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  • Penner, Karen Pesaresi (Kansas State University, )
  • Wendelburg, J.W.; Lambert, D.L.; Thippareddi, H.; Kastner, Curtis L.; Phebus, Randall K.; Marsden, James L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-06)
    Prime rib is generally prepared by cooking to low temperatures for long times to attain the desired tenderness and juiciness. Destruction of Salmonella spp. in blade tenderized prime rib was examined by following ...
  • Fowler, Mark (2015-05-08)
  • Herrman, Timothy J. (Kansas State University, )
  • Schemm, T.J.; DeBey, B.M.; Nagaraja, Tiruvoor G. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-23)
    Sarcina-like bacteria, possibly Sarcina ventriculi, have been seen upon histopathologic examination of the abomasums of calves that died of abomasal bloat. The ability of the organism to grow at a low pH and produce large ...
  • Hai-Jew, Shalin (2010-04-06)
    Discovery learning spaces may be created in online learning environments to encourage learner-directed training and learning. Such “autodidaxy” learning tends to be autonomous and learner-directed. This chapter addresses ...
  • Kastner, Justin; Powell, Douglas A.; Crowley, Terry; Huff, Karen (2008-03-28)
    A century before bovine spongiform encephalopathy, Great Britain and North America grappled with an equally maddening disease in cattle: pleuro-pneumonia. The subject of a decades-long trade dispute in the nineteenth-century ...
  • Schwulst, Frank J.; Banbury, Evans E. (Kansas Agricultural Experiment Station, 2013-10-17)
  • Moyer, Joseph L. (Kansas Agricultural Experiment Station, 2013-10-02)
  • Stryker, Marilyn Ann (Kansas State University, )
  • Wheat, J.D.; Kropf, Donald H.; Hines, Robert H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-05-07)
    Litters farrowed total 147 (25 in 1971, 23 in 1972, 33 in 1973, 32 in 1974 and 34 in 1975); pigs total 1196, 1102 alive at birth 94 (8%) dead at birth. Line differences in loin eye area, backfat thickness and age (adjusted ...
  • Norwood, Charles A. (Kansas Agricultural Experiment Station, 2013-09-26)
  • Wheat, J.D.; Kropf, Donald H.; Na-Lampang, P.; Hines, Robert H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-05-06)
    Select line pigs were compared with those in the control line for growth patterns, production traits, and carcass quality. Heritability and genetic correlations were calculated for certain production and carcass traits ...
  • Wheat, J.D.; Kropf, Donald H.; Chang, C.H.; Hines, Robert H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-05-07)
    Line differences in weight, litter size at different ages, and in age, loin eye area, and backfat thickness of pigs (adjusted to 200 pounds live weight) were not significant. Sex differences in weight and backfat thickness ...
  • Smith, Charles A., 1946- (Kansas State University, )
  • Kansas State University; University of Illinois; Oklahoma State University; University of Kentucky; University of Nebraska – Lincoln; South Carolina State University; Ft. Valley State University; USDA-ARS Center for Grain and Animal Health Research
    The Feed the Future Innovation Lab for the Reduction of Post-Harvest Loss (PHLIL) is a strategic, applied, research and education program aimed at improving food security by reducing post-harvest loss and food waste of ...
  • Olds, David A.; Fung, Daniel Y. C.; Shanklin, Carol W. (2008-05-09)
    Cross-containination of food contact surfaces in retail foodservice establishments may result in outbreaks of foodborne illness. Traditional microbiological sampling collection methods that use swab tests or agar surface ...
  • Adhikari, Koushik; Dooley, Lauren; Chambers, Edgar, IV; Bhumiratana, Natnicha (2010-09-01)
    This study determined the sensory characteristics of ultrapasteurized (UP) lactose-free milk of different fat contents, and compared them with regular milk. Nine milk samples (six UP lactose-free and three regular) containing ...
  • Thompson, Kelly R.; Chambers, Delores H.; Chambers, Edgar, IV (2009-10-06)
    This study was conducted to define and compare sensory characteristics of high quality Italian gelati to ice creams produced in the United States. Trained descriptive sensory panelists evaluated gelato samples in Italy, ...
  • Duttlinger, A.W.; Houser, Terry A.; Tokach, Michael D.; Dritz, Steven S.; Prusa, K.J.; Huskey, L.; DeRouchey, Joel M.; Nelssen, Jim L.; Goodband, Robert D. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009-11-12)
    Sensory characteristics were evaluated on a total of 80 loins from pigs fed diets containing glycerol, ractopamine HCl (RAC), and a combination of glycerol and RAC during the last 28 d prior to harvest. A total of 1,054 ...

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