Concepedia

R. F. Plimpton

RF

20

Publications

602

Citations

15

H-Index

1964

Active since

Affiliations

The Ohio State University(Current)

Ohio Department of Agriculture

Food & Nutrition

R. F. Plimpton is an author at The Ohio State University specializing in meat science, health sciences, and physiology.

Top concepts

HealthMeat SciencePhysiologyAnimal ScienceAnimal PhysiologyFood QualityMetabolismAgricultural EconomicsMedicineEngineering

Publications per year

1964–1992

20

Publications

20

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

Fatty Acids of Neutral and Phospholipids, Rancidity Scores and TBA Values as Influenced by Packaging and Storage

Hüsnü Yusuf Gökalp, Herbert W. Ockerman, R. F. Plimpton et al. · Journal of Food Science · 1983 · 70 citations

Lipid Analysis, Nutrition, Food Packaging +20

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

INFLUENCE OF TUMBLING AND SODIUM TRIPOLYPHOSPHATE ON SALT AND NITRITE DISTRIBUTION IN PORCINE MUSCLE

René Krause, R. F. Plimpton, Herbert W. Ockerman et al. · Journal of Food Science · 1978 · 46 citations

Muscle Function, Engineering, Residual Nitrite Content +17

INFLUENCE OF SHORT TERM TUMBLING, SALT AND PHOSPHATE ON CURED CANNED PORK

Herbert W. Ockerman, R. F. Plimpton, V. R. Cahill et al. · Journal of Food Science · 1978 · 43 citations

Meat Packaging, Engineering, Pork Tissue +15

Rows per page

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