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C Dilger

Showing results (41-50 of 101) with videos related to

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Growth Hormone & IGF Research : Official Journal of the Growth Hormone Research Society and the International IGF Research Society|July 23, 2015
Elevated insulin-like growth factor 2 expression may contribute to the hypermuscular phenotype of myostatin null miceDaniel L Clark, Diana I Clark, Elizabeth K Hogan, et al.
Journal of Animal Science|August 27, 2022
Effects of feeding high oleic soybean oil to growing-finishing pigs on loin and belly qualityKatelyn N Gaffield, Dustin D Boler, Ryan N Dilger, et al.
Journal of Animal Science|March 9, 2022
Effects of feeding high oleic soybean oil to growing-finishing pigs on growth performance and carcass characteristicsKatelyn N Gaffield, Dustin D Boler, Ryan N Dilger, et al.
Journal of Animal Science|June 14, 2019
TECHNICAL NOTE: A method for detection of differences in cook loss and tenderness of aged pork chops cooked to differing degrees of doneness using sous-videErin E Bryan, Brooke N Smith, Ryan N Dilger, et al.
Translational Animal Science|July 25, 2020
Evaluation of alternative fabrication specifications to increase gross value of pork carcassesErin E Bryan, Martin F Overholt, Gap Don Kim, et al.
Journal of Animal Science|September 6, 2011
Effects of slaughter time post-second injection on carcass cutting yields and bacon characteristics of immunologically castrated male pigsD D Boler, J Killefer, D M Meeuwse, et al.
Meat Science|April 27, 2010
Contribution of lean, fat, muscle color and degree of doneness to pork and beef species flavorA J Myers, S M Scramlin, A C Dilger, et al.
Journal of Animal Science|December 23, 2024
Graded supplemental choline chloride fed throughout the grow and finish periods elicited minimal influence on growth performance and carcass characteristics of pigs in a commercial settingKaitlyn M Sommer, Elli S Burris, Julianna C Jespersen, et al.
Journal of Animal Science|July 21, 2017
The effects of instrumental color and extractable lipid content on sensory characteristics of pork loin chops cooked to a medium-rare degree of donenessK B Wilson, M F Overholt, C M Shull, et al.
Arzneimittel-Forschung|July 24, 1998
[In vivo verification of in vitro release specifications of a theophylline sustained-release preparation]A von Nieciecki, W S Fuchs, G Pabst, et al.
Pageof 11

Showing results (41-50 of 101) with videos related to

Sort By:
Pageof 11
Growth Hormone & IGF Research : Official Journal of the Growth Hormone Research Society and the International IGF Research Society|July 23, 2015
Elevated insulin-like growth factor 2 expression may contribute to the hypermuscular phenotype of myostatin null miceDaniel L Clark, Diana I Clark, Elizabeth K Hogan, et al.
Journal of Animal Science|August 27, 2022
Effects of feeding high oleic soybean oil to growing-finishing pigs on loin and belly qualityKatelyn N Gaffield, Dustin D Boler, Ryan N Dilger, et al.
Journal of Animal Science|March 9, 2022
Effects of feeding high oleic soybean oil to growing-finishing pigs on growth performance and carcass characteristicsKatelyn N Gaffield, Dustin D Boler, Ryan N Dilger, et al.
Journal of Animal Science|June 14, 2019
TECHNICAL NOTE: A method for detection of differences in cook loss and tenderness of aged pork chops cooked to differing degrees of doneness using sous-videErin E Bryan, Brooke N Smith, Ryan N Dilger, et al.
Translational Animal Science|July 25, 2020
Evaluation of alternative fabrication specifications to increase gross value of pork carcassesErin E Bryan, Martin F Overholt, Gap Don Kim, et al.
Journal of Animal Science|September 6, 2011
Effects of slaughter time post-second injection on carcass cutting yields and bacon characteristics of immunologically castrated male pigsD D Boler, J Killefer, D M Meeuwse, et al.
Meat Science|April 27, 2010
Contribution of lean, fat, muscle color and degree of doneness to pork and beef species flavorA J Myers, S M Scramlin, A C Dilger, et al.
Journal of Animal Science|December 23, 2024
Graded supplemental choline chloride fed throughout the grow and finish periods elicited minimal influence on growth performance and carcass characteristics of pigs in a commercial settingKaitlyn M Sommer, Elli S Burris, Julianna C Jespersen, et al.
Journal of Animal Science|July 21, 2017
The effects of instrumental color and extractable lipid content on sensory characteristics of pork loin chops cooked to a medium-rare degree of donenessK B Wilson, M F Overholt, C M Shull, et al.
Arzneimittel-Forschung|July 24, 1998
[In vivo verification of in vitro release specifications of a theophylline sustained-release preparation]A von Nieciecki, W S Fuchs, G Pabst, et al.
Pageof 11