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Ockerman, Herbert W.
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1

Sustainability I: Edible by-products:

, In: Lawrie's Meat Science,
Toldrá, Fidel ; Basu, Lopa ; Ockerman, Herbert W. - p. 707-726 , 2023
Link: https://doi.org/10.1016/..
 
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2

Contributors:

, In: Lawrie's Meat Science,
Ahn, D.U. ; Basu, Lopa ; Calvo, Luis... - p. xix-xxi , 2023
Link: https://doi.org/10.1016/..
 
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3

FATTY ACIDS CHEMICAL QUALITY OF COOKED CHICKEN LUNCHEON MEA..:

Khalil, Ayman Nasr Mahmoud ; Ockerman, Herbert W.
International Journal of Engineering Technologies and Management Research.  7 (2020)  2 - p. 31-38 , 2020
Link: https://doi.org/10.29121..
 
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4

Edible By-products:

, In: Lawrie´s Meat Science,
Ockerman, Herbert W. ; Basu, Lopa ; Toldrá, Fidel - p. 679-696 , 2017
Link: https://doi.org/10.1016/..
 
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5

List of Contributors:

, In: Lawrie´s Meat Science,
Ahn, Dong U. ; Andueza, Donato ; Basu, Lopa... - p. xiii-xiv , 2017
Link: https://doi.org/10.1016/..
 
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6

Effects of Electrical Stimulation on Lipid Oxidation and Wa..:

Cheng, Jen-Hua ; Ockerman, Herbert W.
Asian-Australasian Journal of Animal Sciences.  26 (2013)  2 - p. 282-286 , 2013
Link: https://doi.org/10.5713/..
 
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7

Quality preservation of reduced sodium pork patties: effect..:

Cheng, Jen-Hua ; Wang, Shu-Tai ; Ockerman, Herbert W
Journal of the Science of Food and Agriculture.  93 (2013)  12 - p. 2959-2962 , 2013
Link: https://doi.org/10.1002/..
 
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8

Effect of different alkali treatments on the chemical compo..:

Zhang, Xianwei ; Jiang, Aimin ; Chen, Mingtsao..
Journal of Food Science and Technology.  52 (2013)  4 - p. 2264-2271 , 2013
Link: https://doi.org/10.1007/..
 
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9

Potential Starter Culture Isolated from Traditionally Ferme..:

QU, Zhi ; JIANG, Ai Min ; CHEN, Ming Tsao..
Food Science and Technology Research.  18 (2012)  4 - p. 585-591 , 2012
Link: https://doi.org/10.3136/..
 
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10

Effect of phosphate, ascorbic acid and α-tocopherol injecte..:

Cheng, Jen-Hua ; Wang, Shu-Tai ; Sun, Yi-Mei.
Meat Science.  87 (2011)  3 - p. 223-228 , 2011
Link: https://doi.org/10.1016/..
 
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11

Composition, Properties and Sensory Quality of Rainbow Trou..:

Lesiow, Tomasz ; Ockerman, Herbert W. ; Dabrowski, Konrad
Journal of the World Aquaculture Society.  40 (2009)  5 - p. 678-686 , 2009
Link: https://doi.org/10.1111/..
 
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12

Lipid oxidation and color change of salted pork patties:

Cheng, Jen-Hua ; Wang, Shu-Tai ; Ockerman, Herbert W.
Meat Science.  75 (2007)  1 - p. 71-77 , 2007
Link: https://doi.org/10.1016/..
 
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13

Changes in physical and sensory characteristics of marinate..:

Tan, Fa‐Jui ; Ockerman, Herbert W.
International Journal of Food Science & Technology.  43 (2007)  1 - p. 30-34 , 2007
Link: https://doi.org/10.1111/..
 
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14

Sensitivity of three pathogenic bacteria to Turkish cemen p..:

Yetim, Hasan ; Sagdic, Osman ; Dogan, Mahmut.
Meat Science.  74 (2006)  2 - p. 354-358 , 2006
Link: https://doi.org/10.1016/..
 
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15

Organochlorine pesticide residues in poultry feed, chicken ..:

Aulakh, Rabinder S ; Gill, Jatinder Paul S ; Bedi, Jasbir S...
Journal of the Science of Food and Agriculture.  86 (2005)  5 - p. 741-744 , 2005
Link: https://doi.org/10.1002/..
 
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