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| 1 | Antioxidative Maillard reaction products from reducing sugars and free amino acids in cooked ground pork patties显示文摘 | Bedinghaus A Ockerman H | 1995 | Journal of Food Science1995，60，5： | 1 |
| 2 | Incorporation of blood pro- teins into sausage显示文摘 | Caldironi H A Ockerman H W | 1982 | Journal of Food Science1982，47，2： | 1 |
| 3 | 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显示文摘 | AKSU M I KAYA M OCKERMAN H W | 2005 | Food Chemistry2005，93，2： | 1 |
| 4 | Influence of short time tumbling, salt and phosphate on cured canned pork显示文摘 | OCKERMAN H W PLIMPTON R F CAHILL V R | 1978 | Journal of Food Science1978，43，3： | 1 |
| 5 | Influence of tumbling and sodium tri-polyphosphate on salt nitrite distribution in porcine muscle显示文摘 | KRAUSE R J PLIMPTION R F OCKERMAN H M | 1978 | Journal of Food Science1978，43，1： | 1 |
| 6 | Effects of anka rice, nitrite, and phosphate on warmed-over flavor and palatability characteristics in roast beef 显示文摘 | Cheng J H Ockerman H W | 1998 | Meat Science1998，49，1： | 1 |
| 7 | Influence of tumbling and sodium tri-polyphosphate on salt nitrite distribution in porcine muscle显示文摘 | KRAUSE R J PLIMPTION R F OCKERMAN H M | 1978 | Journal of Food Science1978，43，1： | 1 |
| 8 | Effect of phosphate with tumbling on lipid oxidation of precooked roast beef显示文摘 | CHENG J H OCKERMAN H W | 2003 | Meat Science2003，65，4： | 1 |
| 9 | Effect of modified atmosphere packaging and teperature on the shelf life of sliced pastirma produced from frozen/thawed meat显示文摘 | AKSU M I KAYA M OCKERMAN H W | 2005 | Journal of Muscle Foods2005，16，3： | 1 |
| 10 | Fatty acids of neutral and phospholipids, rancidity scores and TBA values as influenced by packaging and storage显示文摘 | GOKALP H Y OCKERMAN H W PLIMPTON R F | 1983 | Journal of Food Science1983，48，3： | 1 |
| 11 | Antioxidative Maillard Reaction Products from Reducing Sugars and Free Amino Acids in Cooked Ground Pork Patties显示文摘 | Bedinghaus A J Ockerman H W | 1995 | Journal ofFoodSeience1995，60，5： | 1 |
| 12 | Influence of tumbling, tumbling time, trim and sodium tripolyphos- phate on quality and yield of cured hams 显示文摘 | Krause R J Ockerman H W Krol B | 1978 | Journal of Food Science1978，43，： | 1 |
| 13 | Incorporation of blood proteinsinto sausage显示文摘 | CALDIRONI H A OCKERMAN H W | 1982 | Food Science1982，47，2： | 1 |
| 14 | 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显示文摘 | AKSU M I KAYA M OCKERMAN H W | 2005 | Food Chemistry2005，193，： | 1 |
| 15 | A review of the needs and current appli- cations of hazard analysis and critical control point (HACCP) system in foodservice areas 显示文摘 | Sun Y M Ockerman H W | 2005 | Food control2005，16，4： | 1 |
| 16 | Antioxidative Maillard reaction products from reducing sugar and free amino acids in cooked ground pork patties 显示文摘 | Bedinghaus A J Ockerman H W | 1995 | Food Sci1995，60，5： | 1 |
| 17 | Influence of tumbling and sodium tripolyphosphate on salt nitrite distribution in porcine muscle显示文摘 | KRAUSE R J PLIMPTION R F OCKERMAN H M | 1978 | Journal of Food Science1978，43，1： | 1 |
| 18 | Inf/uence of tumbling, tumbling time, trim and sodium tripolyphosphate on quality and yield of cured hams 显示文摘 | Krause R J Ockerman H W Krol B | 1978 | Journal of Food Science1978，43，3： | 1 |
| 19 | Influence of short time tumbling, salt and phosphate on cured canned pork显示文摘 | OCKERMAN H W PLIMPTON R F CAHILL V R | 1978 | Journal of Food Science1978，43，3： | 1 |
| 20 | Antioxidative maillard reaction products from reducing sugar and free amino acids in cooked ground pork patties显示文摘 | BEDINGHAUS A J OCKERMAN H W | 1995 | Food Sci1995，60，5： | 1 |
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