M. Buyck

发表

Beef customer satisfaction: cooking method and degree of doneness effects on the top sirloin steak.

J. O. Reagan, J. D. Tatum, J. Reagan, 1999, Journal of animal science.

Trimming and Washing of Beef Carcasses as a Method of Improving the Microbiological Quality of Meat.

J. O. Reagan, J. B. Morgan, J. Sofos, 1996, Journal of food protection.

Beef customer satisfaction: role of cut, USDA quality grade, and city on in-home consumer ratings.

J. O. Reagan, J. D. Tatum, J. Savell, 1998, Journal of animal science.

Beef customer satisfaction: cooking method and degree of doneness effects on the top round steak.

J. O. Reagan, J. D. Tatum, J. Savell, 1999, Journal of animal science.

Sensory and Physical Attributes of Frankfurters with Reduced Fat and Elevated Monounsaturated Fats

M. Buyck, Stephen B. Smith, J. T. Keeton, 1986 .

Influence of realimentation of mature cows on maturity, color, collagen solubility, and sensory characteristics.

H. Cross, J. Savell, R. Miller, 1996, Journal of animal science.

Beef customer satisfaction: cooking method and degree of doneness effects on the top loin steak.

J. O. Reagan, J. D. Tatum, J. Savell, 1999, Journal of animal science.

Bovine Longissimus dorsi muscle glycogen and color response as affected by dietary regimen and post-mortem electrical stimulation in young bulls.

M. Miller, J. Crouse, H. Cross, 1987, Meat science.