Resultados de Búsqueda por Autor

1

Effect of different garlic products on chinese-style sausage

Effect of different garlic products on chinese-style sausage

por Ockerman, H.W.
Publicado en Special Circular : Ohio Agricultural Research and Development Center

Sin ejemplares

2

Molds on jamón selection of strains and optimization of their metabolic activity

Molds on jamón selection of strains and optimization of their metabolic activity

por Ockerman, H.W.
Publicado en Special Circular : Ohio Agricultural Research and Development Center

Sin ejemplares

3

Diffusion coefficient of salt during meat salting in the production of jamón

Diffusion coefficient of salt during meat salting in the production of jamón

por Ockerman, H.W.
Publicado en Special Circular : Ohio Agricultural Research and Development Center

Sin ejemplares

4

Effects of Anka rice, nitrite, and phosphate on warmed-over flavor in roast beef

Effects of Anka rice, nitrite, and phosphate on warmed-over flavor in roast beef

por Ockerman, H.W.
Publicado en Special Circular : Ohio Agricultural Research and Development Center

Sin ejemplares

5

Specific characteristics of meat from the Ibérico breed

Specific characteristics of meat from the Ibérico breed

por Ockerman, H.W.
Publicado en Special Circular : Ohio Agricultural Research and Development Center

Sin ejemplares

6

The evaluation of the palatability of a dehydrated meat product-meat floss

The evaluation of the palatability of a dehydrated meat product-meat floss

por Ockerman, H.W.
Publicado en Special Circular : Ohio Agricultural Research and Development Center

Sin ejemplares

7

Some Physicochemical changes in catfish muscle as influenced by egg white and tumbling

Some Physicochemical changes in catfish muscle as influenced by egg white and tumbling

por Ockerman, H.W.
Publicado en Special Circular : Ohio Agricultural Research and Development Center

Sin ejemplares

8

Effects of Nitrate and storage on the properties of tumbled dry-cured hams

Effects of Nitrate and storage on the properties of tumbled dry-cured hams

por Ockerman, H. W.
Publicado en Special circular : Ohio Agricultural Research and Development Center

Sin ejemplares

9

Update on bovine spongiform encephalopathy (BSE, mad cos disease)

Update on bovine spongiform encephalopathy (BSE, mad cos disease)

por Ockerman, H.W.
Publicado en Special circular : Ohio Agricultural Research and Development Center

Sin ejemplares

10

Effects of electrical stimulation on lipid oxidation, warmed-over flavor, and quality of roast beef

Effects of electrical stimulation on lipid oxidation, warmed-over flavor, and quality of roast beef

por Ockerman, H. W.
Publicado en Special Circular : Ohio Agricultural Research and Development Center

Sin ejemplares

11

Functional and sensory attributes of normal pH values in Sm bull muscles depending on time of cutting and aging

Functional and sensory attributes of normal pH values in Sm bull muscles depending on time of cutting and aging

por Ockerman, H.W.
Publicado en Special Circular : Ohio Agricultural Research and Development Center

Sin ejemplares

12

A review of Listeria monocytogenes- A pahogen that likes refrigerated temperatures

A review of Listeria monocytogenes- A pahogen that likes refrigerated temperatures

por Ockerman, H.W.
Publicado en Special Circular : Ohio Agricultural Research and Development Center

Sin ejemplares

13

Industrialización de subproductos de origen animal

Industrialización de subproductos de origen animal

por Ockerman, H.W.
Publicado 1994

Libro

14

The growth of Pseudomonas flourences and non-pathogenic E. Coli in aseptically obtained fresh ground beref under 7º refrigerated storage

The growth of Pseudomonas flourences and non-pathogenic E. Coli in aseptically obtained fresh ground beref under 7º refrigerated storage

por Sun, Yi-mei
Publicado en Special circular : Ohio Agricultural Research and Development Center

Sin ejemplares