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  1. 1
    Evaluation of the significance of the maillard browning reaction, caramelization, and flavor development in beef steaks

    Evaluation of the significance of the maillard browning reaction, caramelization, and flavor development in beef steaks von Rode, H.R., Fehrman, C.E., Blair, A.D., Underwood, K.R., Zuelly, S.M.S.

    Veröffentlicht in Meat science

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  2. 2
    Does feeding RFMDGS decrease beef quality? The effects of reduced-fat modified distillers grains with solubles (RFMDGS) in finishing diets of feedlot steers on fresh and processed beef quality

    Does feeding RFMDGS decrease beef quality? The effects of reduced-fat modified distillers grains with solubles (RFMDGS) in finishing diets of feedlot steers on fresh and processed... von Nelson, M.A, Fehrman, C.E, Hohertz, A.A, Dicostanzo, A, Cox, R.B

    Veröffentlicht in The National provisioner

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  3. 3
    Does feeding RFMDGS decrease beef quality? The effects of reduced-fat modified distillers grains with solubles

    Does feeding RFMDGS decrease beef quality? The effects of reduced-fat modified distillers grains with solubles von Nelson, M.A, Fehrman, C.E, Hohertz, A.A, Dicostanzo, A, Cox, R.B

    Veröffentlicht in The National provisioner

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