Residual feed intake, body composition, and fertility in yearling beef heifers von Shaffer, K.S, Turk, P, Wagner, W.R, Felton, E.E.D

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Open pasture, silvopasture and sward herbage maturity effects on nutritive value and fermentation characteristics of cool-season pasture von Neel, J. P. S., Felton, E. E. D., Singh, S., Sexstone, A. J., Belesky, D. P.

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Effects of winter stocker growth rate and finishing system on: I. Animal performance and carcass characteristics von Neel, J. P. S, Fontenot, J. P, Clapham, W. M, Duckett, S. K, Felton, E. E. D, Scaglia, G, Bryan, W. B

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Winter Grazing in a Grass-Fed System: Effect of Stocking Density and Sequential Use of Autumn-Stockpiled Grassland on Performance of Yearling Steers von Mata-Padrino, Domingo J., Felton, E. E. D., Bryan, W. B., Belesky, D. P.

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Performance and carcass quality of steers fed different sources of dietary fat von Felton, E.E.D, Kerley, M.S

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The Effects of Nonstarch Polysaccharide Enzyme Addition and Dietary Energy Restriction on Performance and Carcass Quality of Organic Broiler Chickens von Buchanan, N.P., Kimbler, L.B., Parsons, A.S., Seidel, G.E., Bryan, W.B., Felton, E.E.D., Moritz, J.S.

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Ruminal peptide concentration required to optimize microbial growth and efficiency von Fu, C. J, Felton, E. E, Lehmkuhler, J. W, Kerley, M. S

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Performance and carcass quality of steers fed whole raw soybeans at increasing inclusion levels von Felton, E.E.D, Kerley, M.S

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Pre-harvest factors influencing the acid resistance of Escherichia coli and E. coli O157:H7 von Fu, C.J, Porter, J.H, Felton, E.E.D, Lehmkuhler, J.W, Kerley, M.S

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Tree protection methods during the silvopastoral-system establishment in midwestern USA: cattle performance and tree damage von Lehmkuhler, J.W, Felton, E.E.D, Schmidt, D.A, Bader, K.J, Garrett, H.E, Kerley, M.S

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Coating compositions containing highly structural macromolecules von P.H. CORCORAN, E.D. FELTON, C.B. DOUGLAS

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Kinetics of the front-arm technique in cricket fast bowling von Ferdinands, RED, Deshpande, Y

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Heterocyclic amine content in beef cooked by different methods to varying degrees of doneness and gravy made from meat drippings von Sinha, R., Rothman, N., Salmon, C.P., Knize, M.G., Brown, E.D., Swanson, C.A., Rhodes, D., Rossi, S., Felton, J.S., Levander, O.A.

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Heterocyclic amine content of pork products cooked by different methods and to varying degrees of doneness von Sinha, R., Knize, M.G., Salmon, C.P., Brown, E.D., Rhodes, D., Felton, J.S., Levander, O.A., Rothman, N.

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Heterocyclic Amine Content in Restaurant-Cooked Hamburgers, Steaks, Ribs, and Chicken von Knize, M. G, Sinha, R, Brown, E. D, Salmon, C. P, Levander, O. A, Felton, J. S, Rothman, N

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Heterocyclic amine content in fast-food meat products von Knize, M.G., Sinha, R., Rothman, N., Brown, E.D., Salmon, C.P., Levander, O.A., Cunningham, P.L., Felton, J.S.

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