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Sort by Session | Sort by Day, Time, and Session | Sort by Title | Sort by Speakers
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= Supporting Documents |
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= Audio and Slides |
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| ADSA Production Division Symposium |
Biological impact of heat stress on reproductive performance.  |
| Environmental modifications to address heat stress |
| Feeding programs that meet the challenges of heat stress |
| What we have learned about the genes involved in the response to heat stress |
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| ADSA Southern Section Symposium: Keeping Dairy Going and Growing |
| Adopting a management focus |
| Problems associated with a dairy expansion effort |
| Structural shifts in the dairy industry |
| The Custom Dairy Heifer Rearing Industry. |
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| Alpharma Beef Cattle Nutrition Symposium |
 Nitrogen recycling and the nitrogen economy of ruminants -- asynchronous symbiosis |
| Nutrient synchrony: Sound in theory, elusive in practice |
| Opportunities to enhance performance and efficiency through nutrient synchrony in concentrate-fed ruminants |
| Opportunities to enhance performance and efficiency through nutrient synchrony in forage-fed ruminants |
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| Companion Animals: Pet Food Ingredients - Mining, Dredging, and Extrapolating Effective Nutrient Delivery |
| Advances in evaluating pet food ingredients: Methodologies |
| AntiNutrients: Factors limiting utilization of nutrients in pet food ingredients |
| Fatty acids: Approaches to prevent or modify nutrient damage from oxidation |
| Minerals: Effect of form on requirements and bioavailability |
| Proteins: Advances in rendering animal and marine products |
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| Dairy Foods: Milk Proteins and Enzymes: Proteomics and Milk |
| Instrumentation and Technology of Proteomics today. |
| Proteomics and the mammary gland and mammary cell. |
| Quantitative proteomic analysis of bacterial enzymes released in cheese during ripening |
| Recent developments in proteomics: Implications for dairy protein research |
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| Dairy Foods: The Dairy Management Inc. National Dairy Foods Research Center Program: Responding to Industry Needs for New Technologies, Products and Markets |
| Breaking the 21 to 28 day shelf-life barrier on refrigerated HTST pasteurized milk |
| Defining the flavor of dairy products |
| Improving the quality of low fat cheese |
| Manufacture and application of casein concentrates |
| Process techniques to enhance the utilization of whey ingredients |
| Specialized Starter Cultures for Enhancing the Properties of Pasteurized Hispanic-Style Cheeses |
| The Dairy Management Inc. National Dairy Foods Research Center Program: responding to industry needs for new and improved technologies, products and ingredients |
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| Food Safety: Current and Future Salmonella Challenges |
| Current and future Salmonella challenges: Prevalence of Salmonella in beef and dairy cattle and potential pathogenicity of their isolates |
| Current and future Salmonella challenges: Background, serotypes, pathogenicity, and drug resistance |
| Current and future Salmonella challenges: Prevalence in swine and poultry and potential pathogenicity of their isolates |
| Gastrointestinal microbial ecology and the safety of our food supply as related to Salmonella |
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| Forages and Pastures: Tropical Forages: Management and Environmental Issues Affecting Use Efficiency |
| Agroforestry livestock feeding systems in tropical America |
| Managing tropical forages: production, environmental benefits and risks |
| Programming grazing, irrigation and fertilization cycles based on physiological and environmental data for tropical grasses |
| Use of limpograss (Hemarthria altissima) in cow-calf grazing systems in southern Florida |
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| Horse Species: Recent Advances in Understanding Metabolic Disorders in Horses |
| Management of obesity and insulin resistance in horses |
| The impact of variability in pasture forages on horse metabolism |
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| International Animal Agriculture: Global Livestock and Poultry Issues |
| National and International Programs in Poultry Germplasm Preservation |
| Role of livestock in human health and nutrition in developing countries. |
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| Meat Science and Muscle Biology: Meat Packaging and Shelf Life |
| Defining spoilage: What is shelf life and how is it determined? |
| Is there a link between food safety and food spoilage? |
| Overview of meat life cycle from harvest to consumer |
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| Teaching/Undergraduate & Graduate Education: Shaping Animal Sciences Curricula for 2020 |
| Animal sciences curricula: A historical perspective |
| Animal sciences curricula: Future directions |
| Changing demographics and enrollment trends |
| Curricular trends: Shifts in traditional animal sciences courses and degree programs |
| Thinking outside of the box: Incorporating innovative experiential & inquiry-based learning opportunities |
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