B. Krol

INFLUENCE OF TUMBLING, TUMBLING TIME, TRIM AND SODIUM TRIPOLYPHOSPHATE ON QUALITY AND YIELD OF CURED HAMS

René Krause, Herbert W. Ockerman, B. Krol et al. · Journal of Food Science · 1978 · 91 citations

Food Chemistry, Health Sciences, Tumbling Time +14

EFFECT OF TUMBLING METHOD, PHOSPHATE LEVEL AND FINAL COOK TEMPERATURE ON HISTOLOGICAL CHARACTERISTICS OF TUMBLED PORCINE MUSCLE TISSUE

Roslynn Cassidy, Herbert W. Ockerman, B. Krol et al. · Journal of Food Science · 1978 · 67 citations

Tissue Engineering, Muscle Function, Engineering +18

Mechanical and microstructural characteristics of meat doughs, either heated by a continuous process in a radio-frequency field or conventionally in a waterbath

P.S. van Roon, J.H. Houben, Peter A. Koolmees et al. · Meat Science · 1994 · 24 citations · Full text

Engineering, Mechanical Engineering, Continuous Process +8

Acceptability and storage stability of pork products with increased levels of polyunsaturated fatty acids

J.H. Houben, B. Krol · Meat Science · 1980 · 23 citations · Full text

Food Chemistry, Nutrition, Pork Products +6

Effect of Bone Source and Storage on the Role of Mechanically Deboned Pork in Rancidity Development in a Cooked and Smoked Sausage

Herbert W. Ockerman, J.H. Houben, B. Krol et al. · Journal of Food Science · 1981 · 14 citations

Nutrition, Food Analysis, Education +17