Search Results - "Zuelly, S.M.S."

Determining the relationship between pH and instrumental color measurements to predict water-holding capacity and sensory juiciness by Kerns, K.N., Fulton, J.O., Underwood, K.R., Blair, A.D., Zuelly, S.M.S.

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

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Use of pork loin quality attributes to determine subsequent fresh and processed ham quality by Burton, D.N., Mohrhauser, D.A., Blair, A.D., Underwood, K.R., Johnson, R.C., Zuelly, S.M.S.

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Effects of zilpaterol hydrochloride supplementation on carcass characteristics and meat quality characteristics of steers differing in breed type by Fulton, J.O., Kerns, K.N., Harty, A.A., Kincheloe, J.J., Luebbe, M.K., Olson, K.C., Underwood, K.R., Zuelly, S.M.S., Blair, A.D.

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