Herbert W. Ockerman - Publications, H-index & Citations

Herbert W. Ockerman

university of science & technology of china, cas

32H指数

261论文数

3.4K被引数

收录论文 8

发表时间

Quality preservation of reduced sodium pork patties: effects of antioxidants on colour and lipid stability

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2013-04-11

PREAI

Cheng, Jen-Hua; Wang, Shu-Tai; Ockerman, Herbert W.

Effect of phosphate, ascorbic acid and α-tocopherol injected at one-location with tumbling on quality of roast beef 磷酸盐、抗坏血酸和 α-生育酚一次性翻滚注射对烤牛肉品质的影响

MEAT SCIENCE

IF6.1

2011-03-01

PREAI

Cheng, Jen-Hua; Wang, Shu-Tai; Sun, Yi-Mei; Ockerman, Herbert W.

Lipid oxidation and color change of salted pork patties

MEAT SCIENCE

IF6.1

2007-01-01

PREAI

Cheng, Jen-Hua; Wang, Shu-Tai; Ockerman, Herbert W.

Sensitivity of three pathogenic bacteria to Turkish cemen paste and its ingredients

MEAT SCIENCE

IF6.1

2006-10-01

PREAI

Yetim, Hasan; Sagdic, Osman; Dogan, Mahmut; Ockerman, Herbert W.

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

IF3.5

2005-12-19

PREAI

Aulakh, RS; Gill, JPS; Bedi, JS; Sharma, JK; Joia, BS; 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

IF9.8

2005-11-01

PREAI

Aksu, MI; Kaya, M; Ockerman, HW

Effects of blade tenderization on some quality characteristics of the muscles of mature ewes

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

1999-08-03

PREAI

Yanar, M; Yetim, H; Ockerman, HW

Characteristics of gelatins extracted from pigskins following different scalding treatments

FOOD HYDROCOLLOIDS

IF12.4

1990-12-01

PREAI

Chung, M. S.; Kim, J. G.; Ockerman, H. W.; Min, D. B.

研究方向