BEEFSTEAK Are choice experiment incentive compatible: a test of quality differentiate beef steak RELATIONSHIP OF MYOFIBRIL FRAGMENTATION INDEX TO MEASURES OF BEEFSTEAK TENDERNESS Consumer Acceptability of Beef Steak Tenderness in the Home and Restaurant European Preferences for Beef Steak Attributes Phenolic compounds, organic acids profiles and antioxidative properties of beefsteak fungus (Fistulina hepatica) Physicochemical and sensory characteristics of restructured beef steak with added walnuts Beef steak cutting and preparation process and products Exploring the sources of bacterial spoilers in beefsteaks by culture-independent high-throughput sequencing Heat resistance of Listeria monocytogenes in homogenates of chicken, beef steak and carrot
