Herbert W. Ockerman

Antioxidative Maillard Reaction Products from Reducing Sugars and Free Amino Acids in Cooked Ground Pork Patties

A.J. BEDINGHAUS, Herbert W. Ockerman · Journal of Food Science · 1995 · 105 citations

Nutrition, Engineering, Amino Acids +22

Lipid oxidation and color change of salted pork patties

Jen-Hua Cheng, Shu-Tai Wang, Herbert W. Ockerman · Meat Science · 2006 · 92 citations

Food Chemistry, Nutrition, Biochemistry +6

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

Organochlorine pesticide residues in poultry feed, chicken muscle and eggs at a poultry farm in Punjab, India

Rabinder Singh Aulakh, Jatinder Paul Singh Gill, Jasbir Singh Bedi et al. · Journal of the Science of Food and Agriculture · 2005 · 91 citations

Engineering, Pesticide-residue Analysis, Poultry Farm +23

EFFECT OF MODIFIED ATMOSPHERE PACKAGING AND TEMPERATURE ON THE SHELF LIFE OF SLICED PASTIRMA PRODUCED FROM FROZEN/THAWED MEAT

Muhammet İrfan Aksu, Mükerrem Kaya, Herbert W. Ockerman · Journal of Muscle Foods · 2005 · 86 citations

Nutrition, Shelf Life, Food Packaging +18