EFFECT OF MECHANICAL TREATMENT, FAT LEVEL AND CHOPPING TIME ON THE TEXTURE OF COMMINUTED MEATBALLSWU FY; OCKERMAN HW.1982; J. FOOD PROT.; ISSN 0362-028X; USA; DA. 1982; VOL. 45; NO 8; PP. 729-732; BIBL. 22 REF.Article

INFLUENCE OF TUMBLING AND ELECTRICAL STIMULATION ON DISTRIBUTION AND CONTENT OF SODIUM NITRITE AND SODIUM CHLORIDE IN BACONOCKERMAN HW; DOWIERCIAL R.1980; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1980; VOL. 45; NO 5; PP. 1301-1304; BIBL. 29 REF.Article

TOTAL PLATE AND COLIFORM COUNTS FOR FAST FOOD SERVICE SANDWICHESOCKERMAN HW; STEC J.1980; J. FOOD SCI.; USA; DA. 1980; VOL. 45; NO 2; PP. 262-266; BIBL. 18 REF.Article

EVALUATION OF 54^O AND 60^OC HOLDING TEMPERATURES ON AEROBIC PLATE COUNTS AND COLIFORM DETERMINATIONS OF CONTROL AND POST COOKING CONTAMINATED BEEF ROASTOCKERMAN HW; DOWIERCIAL R.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 1; PP. 226-245; 3 P.; BIBL. 11 REF.Article

BONE AND PLASMA PROTEIN EXTRACTS IN SAUSAGESCALDIRONI HA; OCKERMAN HW.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 5; PP. 1622-1625; BIBL. 17 REF.Article

SECTIONED AND FORMED PRODUCT MADE FROM EMULSION-COATED PORK TISSUETSAI TC; OCKERMAN HW.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 4; PP. 1080-1095; 3 P.; BIBL. 11 REF.Article

INFLUENCE OF CONTINUOUS VERSUS INTERMITTENT TUMBLING ON BRINE (SALT, SUGAR AND NITRITE) DIFFUSION IN PORCINE TISSUEOCKERMAN HW; ORGANISCIAK CS.1978; J. FOOD PROTECT.; USA; DA. 1978; VOL. 41; NO 11; PP. 878-880; BIBL. 16 REF.Article

EFFECT OF HEAT ON SARCOPLASMIC PROTEINS OF LIGHT AND DARK AVIAN MUSCLE TISSUE.CRESPO FL; OCKERMAN HW.1977; J. FOOD PROTECT.; U.S.A.; DA. 1977; VOL. 40; NO 3; PP. 174-177; BIBL. 17 REF.Article

EFFECT OF HEATING AVIAN MUSCLE TISSUE ON SOLUBILITY OF NITROGEN FRACTIONS AND PH VALUES OF BREAST AND LEG MUSCLE.CRESPO FL; OCKERMAN HW.1977; J. FOOD PROTECT.; U.S.A.; DA. 1977; VOL. 40; NO 3; PP. 178-180; BIBL. 17 REF.Article

THERMAL DESTRUCTION OF MICROORGANISMS IN MEAT BY MICROWAVE AND CONVENTIONAL COOKING.CRESPO FL; OCKERMAN HW.1977; J. FOOD PROTECT.; U.S.A.; DA. 1977; VOL. 40; NO 7; PP. 442-444; BIBL. 10 REF.Article

DRIED PORK AS INFLUENCED BY NITRATE, PACKAGING METHOD AND STORAGEOCKERMAN HW; KUO JC.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 5; PP. 1631-1661; 5 P.; BIBL. 20 REF.Article

INCORPORATION OF BLOOD PROTEINS INTO SAUSAGECALDIRONI HA; OCKERMAN HW.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 2; PP. 405-408; BIBL. 12 REF.Article

WATER BINDING MEASUREMENT OF MEATTSAI TC; OCKERMAN HW.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 3; PP. 697-707; 6 P.; BIBL. 10 REF.Article

RELATIONSHIP BETWEEN ACCEPTABILITY OF PACKAGED FRANKFURTERS AND EATING QUALITYOCKERMAN HW; CAHILL VR.1980; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1980; VOL. 45; NO 6; PP. 1775-1778; 3 P.; BIBL. 9 REF.Article

DESIGN AND EVALUATION OF A MODIFIED SHEAR HEAD FOR THE WARNER-BRATZLER SHEAR TO EVALUATE TENDERNESS OF COOKED GROUND BEEF PATTIESOCKERMAN HW; PIERSON CJ; HODGES RR et al.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 6; PP. 1948-1949; BIBL. 7 REF.Article

MAINTENANCE OF BEEF TENDERNESS BY INHIBITION OF RIGOR MORTIS.STREITEL RH; OCKERMAN HW; CAHILL VR et al.1977; J. FOOD SCI.; U.S.A.; DA. 1977; VOL. 42; NO 3; PP. 583-585; BIBL. 20 REF.Article

EFFECT OF PACKAGING METHODS ON THE SENSORY CHARACTERISTICS OF FROZEN AND STORED COW BEEFGOKALP HY; OCKERMAN HW; PLIMPTON RF et al.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 1; PP. 146-150; BIBL. 20 REF.Article

EFFECT OF CONVENTIONAL AND MICROWAVE HEATING ON PSEUDOMONAS PUTREFACIENS, STREPTOCOCCUS FAECALIS AND LACTOBACILLUS PLANTARUM IN MEAT TISSUE.CRESPO FL; OCKERMAN HW; IRVIN KM et al.1977; J. FOOD PROTECT.; U.S.A.; DA. 1977; VOL. 40; NO 9; PP. 588-591; BIBL. 24 REF.Article

INFLUENCE OF CASTRATION AND DIETHYLSTILBESTROL IMPLANTATION OF BOARS ON CARCASS CHARACTERISTICS, SENSORY PANEL EVALUATION, AND 5 ALPHA -ANDROST-16-EN-3-ONE LEVELSOCKERMAN HW; PLIMPTON RF JR; PATTERSON RLS et al.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 4; PP. 1144-1146; BIBL. 23 REF.Article

BOLOGNA PRODUCT CHARACTERISTICS AS INFLUENCED BY VARIOUS SOURCES AND LEVELS OF COTTAGE CHEESE WHEY = PROPRIETES DES SAUCISSES DE TYPE BOLOGNE EN FONCTION DE L'APPORT DE LACTOSERUM DE FROMAGE BLANC DE DIFFERENTES SOURCES ET A DES TAUX VARIESNEER KL; PLIMPTON RF JR; OCKERMAN HW et al.1974; J. FOOD SCI.; U.S.A.; DA. 1974; VOL. 39; NO 5; PP. 993-996; BIBL. 16 REF.Article

EFFECTS OF PACKAGING METHOD, DISPLAY LIGHT AND STORAGE TIME ON THE MICROBIAL GROWTH AND RANCIDITY OF FRESH PORK = EFFET DU MODE D'EMBALLAGE, DE L'ECLAIRAGE DES ETALAGES ET DE LA DUREE DE STOCKAGE SUR LA CROISSANCE MICROBIENNE ET LA RANCIDITE DE LA VIANDE FRAICHE DE PORCIGBINEDION JE; CAHILL VR; OCKERMAN HW et al.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 3; PP. 848-852; BIBL. 45 REF.; 5 FIG./2 TABL.Article

FATTY ACIDS OF NEUTRAL AND PHOSPHOLIPIDS, RANCIDITY SCORES AND TBA VALUES AS INFLUENCED BY PACKAGING AND STORAGE = INFLUENCE DE L'EMBALLAGE ET DU STOCKAGE SUR LES ACIDES GRAS DES LIPIDES NEUTRES ET PHOSPHOLIPIDES, LES INDICES DE RANCIDITE ET D'ACIDE THIOBARBITURIQUE (TBA)GOKALP HY; OCKERMAN HW; PLIMPTON RF et al.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 3; PP. 829-834; BIBL. 30 REF.; 2 FIG./4 TABL.Article

INFLUENCE OF TYPE (WOOLED OR HAIR) AND BREED ON GROWTH AND CARCASS CHARACTERISTICS AND SENSORY PROPERTIES OF LAMBOCKERMAN HW; EMSEN H; PARKER CF et al.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 4; PP. 1365-1371; 5 P.; BIBL. 13 REF.Article

TENDERIZATION OF BEEF: EFFECT OF ENZYME, ENZYME LEVEL, AND COOKING METHODFOGLE DR; PLIMPTON RF; OCKERMAN HW et al.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 4; PP. 1113-1118; BIBL. 12 REF.Article

QUALITATIVE ALTERATION OF PHOSPHOLIPIDS IN BEEF PATTIES COOKED AFTER VACUUM AND NONPACKAGED, FROZEN STORAGEGOKLAP HY; OCKERMAN HW; PLIMPTON RF et al.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 1; PP. 19-22; BIBL. 33 REF.Article