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93篇 您的检索式：作者名="Ockerman"

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	题名	作者	年代	出处	被引量
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	Preparation and purification of potassium ferrate ( Ⅵ ) 显示文摘	THOMPSON G W OCKERMAN L T SCHREYER J M	1951	Am Chem Soc1951，73，3：	1
3	Oxidation of Chromium(Ⅲ) with Potassium Ferrate (Ⅵ) 显示文摘	J M Schreyer G W Thompson L T Ockerman	1950	Ana Chem1950，22，11：	1
4	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
5	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
6	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
7	FAST:future technologhy for today's industry显示文摘	Ockerman JJ Najjar LJ Thompson JC	1999	Computer in Industry1999，38，98：	1
8	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
9	Effect of phosphate with tumbling on lipid oxidation of precooked roast beef显示文摘	Jen-hua Cheng Herbert W. Ockerman	2003	Meat Science2003，，4：	1
10	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
11	Preparation and purification of potassium ferrate (Ⅵ) 显示文摘	Thompson G W Ockerman L T Schreyer J M	1951	American Chemical Society1951，73，：	1
12	Oxidation of chromium (III) with potassium ferrate (VI)显示文摘	Schreyer J M Thompson G W Ockerman L T	1950	Analytical Chemistry1950，22，11：	1
13	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
14	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
15	Oxidation of chromium( Ⅲ )with potassium ferrate( Ⅵ ) 显示文摘	J M Schreyer G W Thompson L T Ockerman	1950	Anal Chem1950，22，11：	1
16	Preparation and purification of potassium ferrate( Ⅵ ) 显示文摘	Thompson G W Ockerman G W Schreyer J M	1951	J Am Chem Soc1951，73，：	1
17	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
18	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
19	Anal Chem显示文摘	Schreyer J M Thompson G W Ockerman L T	1950	22(11):1 4261950，22，11：	1
20	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

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