| Year |
Citation |
Score |
| 2019 |
Gokalp HY, Yetim H, Kaya M, Ockerman HW. Saprophytic and Pathogenic Bacteria Levels in Turkish Soud-jouks Manufactured in Erzurum, Turkey . Journal of Food Protection. 51: 121-125. PMID 30978776 DOI: 10.4315/0362-028X-51.2.121 |
0.317 |
|
| 2019 |
Kuo JC, Ockerman HW. Effects of Rigor, Salt, Freezing, Lyophilization and Storage Time on pH, Water-Holding Capacity and Soluble Protein Nitrogen in Beef Muscle . Journal of Food Protection. 47: 316-320. PMID 30921970 DOI: 10.4315/0362-028X-47.4.316 |
0.37 |
|
| 2015 |
Zhang X, Jiang A, Chen M, Ockerman HW, Chen J. Effect of different alkali treatments on the chemical composition, physical properties, and microstructure of pidan white. Journal of Food Science and Technology. 52: 2264-71. PMID 25829608 DOI: 10.1007/S13197-013-1201-X |
0.316 |
|
| 2013 |
Cheng JH, Ockerman HW. Effects of Electrical Stimulation on Lipid Oxidation and Warmed-over Flavor of Precooked Roast Beef. Asian-Australasian Journal of Animal Sciences. 26: 282-6. PMID 25049788 DOI: 10.5713/Ajas.2012.12419 |
0.312 |
|
| 2013 |
Cheng JH, Wang ST, Ockerman HW. Quality preservation of reduced sodium pork patties: effects of antioxidants on colour and lipid stability. Journal of the Science of Food and Agriculture. 93: 2959-62. PMID 23471643 DOI: 10.1002/Jsfa.6124 |
0.346 |
|
| 2011 |
Cheng JH, Wang ST, Sun YM, Ockerman HW. Effect of phosphate, ascorbic acid and α-tocopherol injected at one-location with tumbling on quality of roast beef. Meat Science. 87: 223-8. PMID 21075546 DOI: 10.1016/J.Meatsci.2010.10.013 |
0.549 |
|
| 2011 |
Hsu KC, Liu DC, Ockerman HW, Tan FJ. Potential uses of mechanically deboned bullfrog (rana catesbeiana) meat to partially replace lean pork to produce emulsified meatballs Journal of Food Quality. 34: 245-251. DOI: 10.1111/J.1745-4557.2011.00393.X |
0.395 |
|
| 2009 |
Lesiow T, Ockerman HW, Dabrowski K. Composition, properties and sensory quality of rainbow trout affected by feed formulations Journal of the World Aquaculture Society. 40: 678-686. DOI: 10.1111/J.1749-7345.2009.00287.X |
0.319 |
|
| 2008 |
Ozkececi RB, Karakaya M, Yilmaz MT, Saricoban C, Ockerman HW. The effect of carcass part and packaging method on the storage stability of mechanically deboned chicken meat Journal of Muscle Foods. 19: 288-301. DOI: 10.1111/J.1745-4573.2008.00118.X |
0.361 |
|
| 2008 |
Tan FJ, Ockerman HW. Changes in physical and sensory characteristics of marinated broiler drumsticks, treated with nisin and lactoperoxidase system International Journal of Food Science and Technology. 43: 30-34. DOI: 10.1111/J.1365-2621.2006.01378.X |
0.33 |
|
| 2007 |
Cheng JH, Wang ST, Ockerman HW. Lipid oxidation and color change of salted pork patties. Meat Science. 75: 71-7. PMID 22063413 DOI: 10.1016/J.Meatsci.2006.06.017 |
0.34 |
|
| 2007 |
Cheng JH, Ockerman HW. Effects of phosphate, ascorbic acid, α-tocopherol and salt with nonvacuum tumbling on lipid oxidation and warmed-over flavor of roast beef Journal of Muscle Foods. 18: 313-329. DOI: 10.1111/J.1745-4573.2007.00086.X |
0.337 |
|
| 2006 |
Yetim H, Sagdic O, Dogan M, Ockerman HW. Sensitivity of three pathogenic bacteria to Turkish cemen paste and its ingredients. Meat Science. 74: 354-8. PMID 22062846 DOI: 10.1016/J.Meatsci.2006.04.001 |
0.325 |
|
| 2006 |
Tan FJ, Ockerman HW. Physical and sensory characteristics of marinated broiler drumsticks treated with lactoperoxidase system and thermal treatment. British Poultry Science. 47: 281-5. PMID 16787851 DOI: 10.1080/00071660600753698 |
0.515 |
|
| 2006 |
Tan FJ, Ockerman HW. Microbiological changes of marinated broiler drumsticks treated with the lactoperoxidase system and with or without thermal treatment Asian-Australasian Journal of Animal Sciences. 19: 109-112. DOI: 10.5713/Ajas.2006.109 |
0.364 |
|
| 2006 |
Tan FJ, Hsu KC, Ockerman HW. Effect of ripening temperature on quality characteristics of Chinese-style sausages Journal of Muscle Foods. 17: 367-374. DOI: 10.1111/J.1745-4573.2006.00056.X |
0.352 |
|
| 2006 |
Crespo FL, Ockerman HW, Heredia FBD, Padron JCP. Measuring Meat Homogenate Consistency with the GOSUC Consistometer Journal of Food Science. 50: 169-171. DOI: 10.1111/J.1365-2621.1985.Tb13302.X |
0.337 |
|
| 2006 |
Aulakh RS, Gill JPS, Bedi JS, Sharma JK, Joia BS, Ockerman HW. Organochlorine pesticide residues in poultry feed, chicken muscle and eggs at a poultry farm in Punjab, India Journal of the Science of Food and Agriculture. 86: 741-744. DOI: 10.1002/Jsfa.2407 |
0.336 |
|
| 2005 |
Aksu MI, Kaya M, Ockerman HW. Effect of modified atmosphere packaging and temperature on the shelf life of sliced pastirma produced from frozen/thawed meat Journal of Muscle Foods. 16: 192-206. DOI: 10.1111/J.1745-4573.2005.08404.X |
0.37 |
|
| 2005 |
Sun YM, Ockerman HW. A review of the needs and current applications of hazard analysis and critical control point (HACCP) system in foodservice areas Food Control. 16: 325-332. DOI: 10.1016/j.foodcont.2004.03.012 |
0.395 |
|
| 2005 |
Aksu MI, Kaya M, Ockerman HW. Effect of modified atmosphere packaging, storage period, and storage temperature on the residual nitrate of sliced-pastIrma, dry meat product, produced from fresh meat and frozen/thawed meat Food Chemistry. 93: 237-242. DOI: 10.1016/J.Foodchem.2004.09.018 |
0.366 |
|
| 2004 |
Cheng JH, Ockerman HW. Effect of ascorbic acid with tumbling on lipid oxidation of precooked roast beef Journal of Muscle Foods. 15: 83-93. DOI: 10.1111/J.1745-4573.2004.Tb00713.X |
0.338 |
|
| 2004 |
Sun YM, Ockerman HW. Growth of pseudomonas fluorescens and escherichia coli in aseptically-prepared fresh ground beef Journal of Muscle Foods. 15: 155-171. DOI: 10.1111/J.1745-4573.2004.Tb00681.X |
0.507 |
|
| 2003 |
Cheng JH, Ockerman HW. Effect of phosphate with tumbling on lipid oxidation of precooked roast beef. Meat Science. 65: 1353-9. PMID 22063779 DOI: 10.1016/S0309-1740(03)00057-3 |
0.344 |
|
| 2002 |
Yilmaz I, Yetim H, Ockerman HW. The effect of different cooking procedures on microbiological and chemical quality characteristics of Tekirdag meatballs Die Nahrung. 46: 276-278. PMID 12224424 DOI: 10.1002/1521-3803(20020701)46:4<276::Aid-Food276>3.0.Co;2-2 |
0.314 |
|
| 2002 |
Yaprak M, Emsen E, Aksakal V, Ockerman HW. Vitamin E Supplementation Of Awassi Fat‐Tailed Male Lambs1 Journal of Muscle Foods. 13: 289-300. DOI: 10.1111/J.1745-4573.2002.Tb00337.X |
0.301 |
|
| 2001 |
Ockerman HW, Céspedes Sánchez FJ, Ortega Mariscal MA, León-Crespo F. The lipolytic activity of some indigenous Spanish molds isolated from meat products Journal of Muscle Foods. 12: 275-284. DOI: 10.1111/J.1745-4573.2001.Tb00310.X |
0.334 |
|
| 2001 |
Ockerman HW, Céspedes Sánchez FJ, Ortega Mariscal MA, Martin Serrano AM, Torres Muñoz MC, León-Crespo F. Influence of temperature on proteolytic activity of indigenous Spanish molds in meat products Journal of Muscle Foods. 12: 263-273. DOI: 10.1111/J.1745-4573.2001.Tb00309.X |
0.322 |
|
| 2000 |
Chen WS, Liu DC, Chen MT, Ockerman HW. Improving Texture and Storage Stability of Chinese-Style Pork Jerky by the Addition of Humectants Asian-Australasian Journal of Animal Sciences. 13: 1455-1460. DOI: 10.5713/Ajas.2000.1455 |
0.39 |
|
| 2000 |
Ockerman HW, Céspedes Sánchez FJ, León Crespo F. Influence of molds on flavor quality of Spanish ham Journal of Muscle Foods. 11: 247-259. DOI: 10.1111/J.1745-4573.2000.Tb00430.X |
0.349 |
|
| 2000 |
Li CT, Ockerman HW, Marriott NG. Sensory and microbial attributes of a dehydrated pork product (shredded pork) 1 Journal of Muscle Foods. 11: 143-156. DOI: 10.1111/J.1745-4573.2000.Tb00421.X |
0.346 |
|
| 2000 |
Sun YM, Ockerman HW, Marriott NG. Garlic in Chinese sausage Journal of Muscle Foods. 11: 35-43. DOI: 10.1111/J.1745-4573.2000.Tb00413.X |
0.334 |
|
| 2000 |
Gonzalez CB, Ockerman HW. Dry-cured Mediterranean hams: Long process, slow changes and high quality: A review Journal of Muscle Foods. 11: 1-17. DOI: 10.1111/J.1745-4573.2000.Tb00411.X |
0.328 |
|
| 1999 |
Yanar M, Yetim H, Ockerman HW. Effects of blade tenderization on some quality characteristics of the muscles of mature ewes European Food Research and Technology. 209: 197-200. DOI: 10.1007/S002170050479 |
0.322 |
|
| 1996 |
Yetim H, Ockerman HW, Yousef AE. Bacteriological evaluations of tumbled catfish with egg white Food Microbiology. 13: 365-368. DOI: 10.1006/Fmic.1996.0041 |
0.333 |
|
| 1995 |
Yetim H, Ockerman HW. The effects of egg white, tumbling and storage time on proximate composition and protein fractions of restructured fish product Journal of Aquatic Food Product Technology. 4: 65-78. DOI: 10.1300/J030V04N01_05 |
0.379 |
|
| 1995 |
BEDINGHAUS AJ, OCKERMAN HW. Antioxidative Maillard Reaction Products from Reducing Sugars and Free Amino Acids in Cooked Ground Pork Patties Journal of Food Science. 60: 992-995. DOI: 10.1111/J.1365-2621.1995.Tb06277.X |
0.341 |
|
| 1994 |
Yetim H, Ockerman HW. The influence of egg white and tumbling on proximate composition and protein fractions of fresh catfish muscle Journal of Aquatic Food Product Technology. 3: 25-39. DOI: 10.1300/J030V03N04_03 |
0.354 |
|
| 1993 |
El-Khateib T, Yousef AE, Ockerman HW. Inactivation and Attachment of Listeria monocytogenes on Beef Muscle Treated with Lactic Acid and Selected Bacteriocins. Journal of Food Protection. 56: 29-33. PMID 31084040 DOI: 10.4315/0362-028X-56.1.29 |
0.342 |
|
| 1993 |
Zorba O, Gokalp HY, Yetim H, Ockerman HW. Model system evaluations of the effects of different levels of K(2)HPO(4) NaCl and oil temperature on emulsion stability and viscosity of fresh and frozen turkish style meat emulsions. Meat Science. 34: 145-61. PMID 22060660 DOI: 10.1016/0309-1740(93)90024-C |
0.304 |
|
| 1993 |
Zorba O, Gokalp HY, Yetim H, Ockerman HW. Salt, phosphate and oil temperature effects on emulsion capacity of fresh or frozen meat and sheep tail fat Journal of Food Science. 58: 492-496. DOI: 10.1111/J.1365-2621.1993.Tb04308.X |
0.312 |
|
| 1992 |
Yetim H, Gokalp HY, Kaya M, Yanar M, Ockerman HW. Physical, chemical and organoleptic characteristics of Turkish style frankfurters made with an emulsion containing Turkish soy flour. Meat Science. 31: 43-56. PMID 22059509 DOI: 10.1016/0309-1740(92)90071-B |
0.352 |
|
| 1992 |
Carter RA, Plimpton RF, Ockerman HW, Cahill VR, Parrett NA. Fabricated beef product effect of handling conditions on microbiological chemical and sensory properties Journal of Food Science. 57: 841-844. DOI: 10.1111/J.1365-2621.1992.Tb14306.X |
0.3 |
|
| 1992 |
Bedinghaus AJ, Ockerman HW, Parrett NA, Plimpton RF. Intermittent Tumbling Affects Quality and Yield in Prerigor Sectioned and Formed Ham Journal of Food Science. 57: 1063-1092. DOI: 10.1111/J.1365-2621.1992.Tb11263.X |
0.327 |
|
| 1992 |
Lawlis TL, Plimpton RF, Ockerman HW, Parrett NA. Electrical Stimulation and Tumbling Affect Pre‐Rigor Cured, Sectioned and Formed Ham Roasts Journal of Food Science. 57: 564-568. DOI: 10.1111/J.1365-2621.1992.Tb08043.X |
0.331 |
|
| 1991 |
OCKERMAN H, GREENE D, HODGES R. A TEST CELL FOR MEAT COHESIVENESS USING THE IN STRON UNIVERSAL TESTING MACHINE2 Journal of Muscle Foods. 2: 133-146. DOI: 10.1111/J.1745-4573.1991.Tb00448.X |
0.31 |
|
| 1991 |
PLIMPTON R, PERKINS C, SEFTON T, CAHILL V, OCKERMAN H. Rigor Condition, Tumbling and Salt Level Influence on Physical, Chemical and Quality Characteristics of Cured, Boneless Hams Journal of Food Science. 56: 1514-1518. DOI: 10.1111/J.1365-2621.1991.Tb08629.X |
0.306 |
|
| 1991 |
BEDINGHAUS A, OCKERMAN H. Temperature, pH and Bacterial Populations of Meat as Influenced by Home Freezer Failure Journal of Food Science. 56: 1508-1510. DOI: 10.1111/J.1365-2621.1991.Tb08627.X |
0.306 |
|
| 1990 |
Smith JJ, Ockerman HW, Plimpton RF. The effect of cooking temperature, holding temperature and holding time on proximate analysis, aerobic plate count and coliform count on restructured beef roasts Journal of Food Protection. 53: 396-399. DOI: 10.4315/0362-028X-53.5.396 |
0.352 |
|
| 1990 |
OCKERMAN H, WU Y. Hot-boning, Tumbling, Salt and Chopping Temperature Effects on Cooking Yield and Acceptability of Emulsion-type Pork Sausage Journal of Food Science. 55: 1255-1257. DOI: 10.1111/J.1365-2621.1990.Tb03909.X |
0.332 |
|
| 1990 |
Agboola HA, Cahill VR, Conrad HR, Ockerman HW, Parker CF, Parrett NA, Long AR. The effects of individual and combined feeding of high monosodium phosphate and alpha tocopherol supplemented milk replacer diets and an alternate protein diet on muscle color, composition and cholesterol content of veal Journal of Animal Science. 68: 117-127. DOI: 10.1093/Ansci/68.1.117 |
0.309 |
|
| 1989 |
KUO JC, WANG SY, PENG AC, OCKERMAN HW. Effect of Tempeh on Properties of Hams Journal of Food Science. 54: 1166-1189. DOI: 10.1111/J.1365-2621.1989.Tb05947.X |
0.335 |
|
| 1985 |
Kuo JC, Ockerman HW. Effects of Rigor State, Salt Level and Storage Time on Chemical and Sensory Traits of Frozen and Freeze-Dried Ground Beef. Journal of Food Protection. 48: 142-146. PMID 30934527 DOI: 10.4315/0362-028X-48.2.142 |
0.407 |
|
| 1985 |
KUO J, OCKERMAN H. Effect of Salt, Sugar and Storage Time on Microbiological, Chemical and Sensory Properties of Chinese Style Dried Pork Journal of Food Science. 50: 1384-1387. DOI: 10.1111/J.1365-2621.1985.Tb10482.X |
0.356 |
|
| 1984 |
OCKERMAN HW, KWIATEK K. Effect of Tumbling and Tumbling Temperature on Surface and Subsurface Contamination of Lactobacillus Plantarum and Residual Nitrite in Cured Pork Shoulder Journal of Food Science. 49: 1634-1635. DOI: 10.1111/J.1365-2621.1984.Tb12868.X |
0.34 |
|
| 1983 |
OCKERMAN HW, SZCZAWINSKI J. Effect of Electrical Stimulation on the Microflora of Meat Journal of Food Science. 48: 1004-1005. DOI: 10.1111/J.1365-2621.1983.Tb14956.X |
0.308 |
|
| 1983 |
Igbinedion JE, Cahill VR, Ockerman HW, Parrett NA, Vanstavern BD. Effects of Packaging Method, Display Light and Storage Time On The Microbial Growth and Rancidity of Fresh Pork Journal of Food Science. 48: 848-852. DOI: 10.1111/J.1365-2621.1983.Tb14914.X |
0.325 |
|
| 1982 |
OCKERMAN HW, CRESPO FL. Physicochemical Changes Occurring During Storage of Precured Beef Blends at Different Temperatures and Two Levels of Salt Journal of Food Science. 47: 849-851. DOI: 10.1111/J.1365-2621.1982.Tb12728.X |
0.361 |
|
| 1982 |
OCKERMAN HW, DOWIERCIAL R. Evaluation of 54° and 60°C Holding Temperatures on Aerobic Plate Counts and Coliform Determinations of Control and Post Cooking Contaminated Beef Roast Journal of Food Science. 47: 226-245. DOI: 10.1111/J.1365-2621.1982.Tb11065.X |
0.303 |
|
| 1982 |
Fogle DR, Plimpton RF, Ockerman HW, Jarenback L, Persson T. Tenderization of Beef: Effect of Enzyme, Enzyme Level, and Cooking Method Journal of Food Science. 47: 1113-1118. DOI: 10.1111/J.1365-2621.1982.Tb07629.X |
0.306 |
|
| 1982 |
OCKERMAN HW, KUO JC. Dried Pork as Influenced by Nitrate, Packaging Method and Storage Journal of Food Science. 47: 1631-1661. DOI: 10.1111/J.1365-2621.1982.Tb04999.X |
0.371 |
|
| 1982 |
Caldironi HA, Ockerman HW. Bone and Plasma Protein Extracts in Sausages Journal of Food Science. 47: 1622-1625. DOI: 10.1111/J.1365-2621.1982.Tb04997.X |
0.301 |
|
| 1981 |
OCKERMAN HW, HOUBEN JH, KROL B, PLIMPTON RF, SCHAD M. Effect of Bone Source and Storage on the Role of Mechanically Deboned Pork in Rancidity Development in a Cooked and Smoked Sausage Journal of Food Science. 46: 220-226. DOI: 10.1111/J.1365-2621.1981.Tb14568.X |
0.322 |
|
| 1981 |
KNIPE CL, PLIMPTON RF, OCKERMAN HW. Effect of Tumbling and Tumbling Temperature on Total Aerobic Plate Counts (Incubated at 25°C) and Quality of Boneless, Cured Hams Journal of Food Science. 46: 212-215. DOI: 10.1111/J.1365-2621.1981.Tb14566.X |
0.31 |
|
| 1981 |
GOKALP HY, OCKERMAN HW, PLIMPTON RF, PENG AC. Qualitative Alteration of Phospholipids in Beef Patties Cooked After Vacuum and Nonpackaged, Frozen Storage Journal of Food Science. 46: 19-22. DOI: 10.1111/J.1365-2621.1981.Tb14520.X |
0.36 |
|
| 1981 |
OCKERMAN HW, CRESPO FL. Stability of Precured Beef Blends Journal of Food Science. 46: 1944-1945. DOI: 10.1111/J.1365-2621.1981.Tb04524.X |
0.361 |
|
| 1981 |
Ray FK, Parrett NA, Stavern BD, Ockerman HW. Effect of Soy Level and Storage Time on the Quality Characteristics of Ground Beef Patties Journal of Food Science. 46: 1662-1664. DOI: 10.1111/J.1365-2621.1981.Tb04457.X |
0.367 |
|
| 1981 |
Chen MT, Ockerman HW, Cahill VR, Plimpton RF, Parrett NA. Solubility of Muscle Proteins as a Result of Autolysis and Microbiological Growth Journal of Food Science. 46: 1139-1143. DOI: 10.1111/J.1365-2621.1981.Tb03010.X |
0.366 |
|
| 1980 |
Ockerman HW, Cahill VR. Relationship Between Acceptability Of Packaged Frankfurters And Eating Quality Journal of Food Science. 45: 1775-1776. DOI: 10.1111/J.1365-2621.1980.Tb07609.X |
0.317 |
|
| 1980 |
Ockerman HW, Organisciak CS, Stavern BD. Effect Of Sauces, Cooking Pre- And Post-Freezing, And Frozen Storage On Rabbit Muscle Tissue Journal of Food Science. 45: 1070-1072. DOI: 10.1111/J.1365-2621.1980.Tb07519.X |
0.343 |
|
| 1980 |
Ockerman HW, Dowiercial R. Influence Of Tumbling And Electrical Stimulation On Distribution And Content Of Sodium Nitrite And Sodium Chloride In Bacon Journal of Food Science. 45: 1301-1304. DOI: 10.1111/J.1365-2621.1980.Tb06542.X |
0.328 |
|
| 1980 |
Mills EW, Plimpton Rf, Ockerman HW. Residual Nitrite And Total Microbial Plate Counts Of Hams As Influenced By Tumbling And Four Ingoing Nitrite Levels Journal of Food Science. 45: 1297-1300. DOI: 10.1111/J.1365-2621.1980.Tb06541.X |
0.324 |
|
| 1980 |
OCKERMAN HW, STEC J. TOTAL PLATE AND COLIFORM COUNTS FOR FAST FOOD SERVICE SANDWICHES Journal of Food Science. 45: 262-266. DOI: 10.1111/J.1365-2621.1980.Tb02591.X |
0.332 |
|
| 1979 |
Ockerman HW, Organisciak CS. Quality of Restructured Beef Steaks After Refrigerated and Frozen Storage1 Journal of Food Protection. 42: 126-130. PMID 30812348 DOI: 10.4315/0362-028X-42.2.126 |
0.348 |
|
| 1978 |
Krause RJ, Plimpton RF, Ockerman HW, Cahill VR. Influence Of Tumbling And Sodium Tripolyphosphate On Salt And Nitrite Distribution In Porcine Muscle Journal of Food Science. 43: 190-192. DOI: 10.1111/J.1365-2621.1978.Tb09767.X |
0.307 |
|
| 1978 |
Cassidy RD, Ockerman HW, Krol B, Roon PSv, Jr RFP, Cahill VR. Effect of tumbling method, phosphate level and final cook temperature on histological characteristics of tumbled porcine muscle tissue Journal of Food Science. 43: 1514-1518. DOI: 10.1111/J.1365-2621.1978.Tb02532.X |
0.351 |
|
| 1978 |
OCKERMAN HW, PLIMPTON RF, CAHILL VR, PARRETT NA. INFLUENCE OF SHORT TERM TUMBLING, SALT AND PHOSPHATE ON CURED CANNED PORK Journal of Food Science. 43: 878-881. DOI: 10.1111/J.1365-2621.1978.Tb02445.X |
0.333 |
|
| 1978 |
KRAUSE RJ, OCKERMAN HW, KROL B, MOERMAN PC, PLIMPTON RF. INFLUENCE OF TUMBLING, TUMBLING TIME, TRIM AND SODIUM TRIPOLYPHOSPHATE ON QUALITY AND YIELD OF CURED HAMS Journal of Food Science. 43: 853-855. DOI: 10.1111/J.1365-2621.1978.Tb02438.X |
0.35 |
|
| 1978 |
BOYD KJ, OCKERMAN HW, PLIMPTON RF. SENSORY CHARACTERISTICS AND MICROBIOLOGICAL EVALUATION OF STORED MECHANICALLY TENDERIZED BEEF SEMIMEMBRANOSUS MUSCLE Journal of Food Science. 43: 670-672. DOI: 10.1111/J.1365-2621.1978.Tb02389.X |
0.32 |
|
| 1978 |
GOKALP HY, OCKERMAN HW, PLIMPTON RF, PARRETT NA, CAHILL VR. EFFECT OF DIFFERENT PACKAGING METHODS ON OBJECTIVE QUALITY CHARACTERISTICS OF FROZEN AND STORED COW BEEF Journal of Food Science. 43: 297-300. DOI: 10.1111/J.1365-2621.1978.Tb02289.X |
0.342 |
|
| 1978 |
Thompson SG, Ockerman HW, Cahill VR, Plimpton RF. Effect Of Soy Protein Flakes And Added Water On Microbial Growth (Total Counts, Coliforms, Proteolytics, Staphylococci) And Rancidity In Fresh Ground Beef Journal of Food Science. 43: 289-291. DOI: 10.1111/J.1365-2621.1978.Tb02287.X |
0.364 |
|
| 1977 |
Crespo FL, Ockerman HW. Thermal Destruction of Microorganisms in Meat by Microwave and Conventional Cooking 1. Journal of Food Protection. 40: 442-444. PMID 30731616 DOI: 10.4315/0362-028X-40.7.442 |
0.3 |
|
| 1977 |
Crespo FL, Ockerman HW. Effect of Heating Avian Muscle Tissue on Solubility of Nitrogen Fractions and pH Values of Breast and Leg Muscle1 Journal of Food Protection. 40: 178-180. PMID 30731572 DOI: 10.4315/0362-028X-40.3.178 |
0.306 |
|
| 1977 |
Ockerman HW, Crespo FL. Cooking Of Fabricated Beef Journal of Food Science. 42: 1410-1412. DOI: 10.1111/J.1365-2621.1977.Tb14513.X |
0.326 |
|
| 1977 |
Streitel RH, Ockerman HW, Cahill VR. Maintenance Of Beef Tenderness By Inhibition Of Rigor Mortis Journal of Food Science. 42: 583-585. DOI: 10.1111/J.1365-2621.1977.Tb12554.X |
0.325 |
|
| 1976 |
OCKERMAN HW, CAHILL VR, PLIMPTON RF, PARRETT NA. Cooking Inoculated Pork in Microwave and Conventional Ovens1 Journal of Milk and Food Technology. 39: 771-773. DOI: 10.4315/0022-2747-39.11.771 |
0.346 |
|
| 1975 |
HONE JD, OCKERMAN HW, CAHILL VR, BORTON RJ, PROCTOR GO. A Rapid Method for the Aseptic Collection of Tissue Journal of Milk and Food Technology. 38: 664-666. DOI: 10.4315/0022-2747-38.11.664 |
0.318 |
|
| 1974 |
Ockerman HW, Borton RJ, Cahill VR. Use of acetic and lactic acid to control the quantity of microorganisms on lamb carcasses J.Milk Food Technol.. 37: 203-204. DOI: 10.4315/0022-2747-37.4.203 |
0.316 |
|
| 1969 |
OCKERMAN HW, CAHILL VR, WEISER HH, DAVIS CE, SIEFKER JR. Comparison of Sterile and Inoculated Beef Tissue Journal of Food Science. 34: 93-99. DOI: 10.1111/J.1365-2621.1969.Tb14369.X |
0.37 |
|
| 1968 |
Bothast RJ, Ockerman HW, Cahill VR. Improved Procedures For Meat Sanitation1 Journal of Milk and Food Technology. 31: 340-343. DOI: 10.4315/0022-2747-31.11.340 |
0.307 |
|
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