results
results
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Precursors to Beef Flavor
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Preference for Beef Flavors Among Consumers
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Steak Thickness and Foodservice Cooking Methods on Consumer Perceptions
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Using High Pressure Pasteurization as Tenderness Process
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Supplementation of Glycerol or Fructose to Enhance Marbling
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Vitamin C Supplementation
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Beef Flavor Attributes and Consumer Perceptions
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Aging Vacuum-Packaged Steaks Versus Subprimals
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Effects of Growth Promotant Technologies
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Increasing Glucose or Glucose Precursors to Increase Beef Quality and Juiciness
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Mechanism of Meat Tenderization During Oxidation