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Publications by M J Buyck
Beef Customer Satisfaction: Cooking Method and Degree of Doneness Effects on the Top Loin Steak.
Journal of Animal Science
Animal Science
Zoology
Genetics
Medicine
Food Science
Related publications
Effects of Freezing and Location Within the Beef Longissimus Muscle (Strip Loin Steak) on Tenderness
Kansas Agricultural Experiment Station Research Reports
Effect of Degree of Doneness, Quality Grade, and Time on Instrumental Color Readings From Beef Strip Loin Steaks Cooked to Six Degrees of Doneness
Kansas Agricultural Experiment Station Research Reports
Consumer Evaluation of the Degree of Doneness of Beef Strip Loin Steaks Cooked to Six End-Point Temperatures
Kansas Agricultural Experiment Station Research Reports
Chef Evaluation of the Degree of Doneness of Beef Strip Loin Steaks Cooked to Six End-Point Temperatures
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Research on Maximal Covering Problem Based on Cost and Customer Satisfaction Degree
Effects of Pre-Cooking Methods on Quality Characteristics of Reheated Marinated Pork Loin
Korean journal for food science of animal resources
Visual Degree of Doneness Has an Impact on Palatability Ratings of Consumers Who Had Differing Degree of Doneness Preferences
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The Effects of Service Quality, Customer Perceived Value, and Customer Satisfaction Towards Customer Loyalty of Damri Tour Bus
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Effects of Emotional Labor on Job Satisfaction and Customer Satisfaction: An Empirical Study of Libyan Banks
International Journal of Academic Research in Business and Social Sciences
