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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, 2006-04, Vol.86 (5), p.741-744

2006

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Effects of Electrical Stimulation on Lipid Oxidation and Warmed-over Flavor of Precooked Roast Beef

Animal Bioscience, 2013, 26(2), , pp.282-286

2013

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Effect of different alkali treatments on the chemical composition, physical properties, and microstructure of pidan white

Journal of food science and technology, 2015-04, Vol.52 (4), p.2264-2271

2015

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

Meat science, 2006-10, Vol.74 (2), p.354-358

2006

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Potential Starter Culture Isolated from Traditionally Fermented YangJiang Lobster Sauce and Protease Characteristics Research

Food Science and Technology Research, 2012, Vol.18(4), pp.585-591

2012

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Lipid oxidation and color change of salted pork patties

Meat science, 2007, Vol.75 (1), p.71-77

2007

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

Journal of the science of food and agriculture, 2013-09, Vol.93 (12), p.2959-2962

2013

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POTENTIAL USES OF MECHANICALLY DEBONED BULLFROG (RANA CATESBEIANA) MEAT TO PARTIALLY REPLACE LEAN PORK TO PRODUCE EMULSIFIED MEATBALLS

Journal of food quality, 2011-08, Vol.34 (4), p.245-251

2011

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Effect of phosphate, ascorbic acid and α-tocopherol injected at one-location with tumbling on quality of roast beef

Meat science, 2011-03, Vol.87 (3), p.223-228

2011

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Effect of phosphate with tumbling on lipid oxidation of precooked roast beef

Meat science, 2003-12, Vol.65 (4), p.1353-1359

2003

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Pashmina wool–a valuable commodity

International International Journal of Avian & Wildlife Biology, 2018-11, Vol.3 (6)

Ockerman, Herbert W

2018

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EFFECT OF MODIFIED ATMOSPHERE PACKAGING AND TEMPERATURE ON THE SHELF LIFE OF SLICED PASTIRMA PRODUCED FROM FROZEN/THAWED MEAT

Journal of muscle foods, 2005-07, Vol.16 (3), p.192-206

2005

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Himalayan big bird

International International Journal of Avian & Wildlife Biology, 2018-04, Vol.3 (2)

Ockerman, Herbert W

2018

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Changes in physical and sensory characteristics of marinated broiler drumsticks, treated with nisin and lactoperoxidase system

International journal of food science & technology, 2008, Vol.43 (1), p.30-34

2008

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POTENTIAL USES OF MECHANICALLY DEBONED BULLFROG (RANA CATESBEIANA) MEAT TO PARTIALLY REPLACE LEAN PORK TO PRODUCE EMULSIFIED MEATBALLS

Journal of food quality, 2011-08, Vol.34 (4), p.245-251

2011

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EFFECTS OF PHOSPHATE, ASCORBIC ACID, α-TOCOPHEROL AND SALT WITH NONVACUUM TUMBLING ON LIPID OXIDATION AND WARMED-OVER FLAVOR OF ROAST BEEF

Journal of muscle foods, 2007-07, Vol.18 (3), p.313-329

2007

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

Journal of the science of food and agriculture, 2013-09, Vol.93 (12), p.2959-2962

2013

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Production and Consumption of Fermented Meat Products

Handbook of Fermented Meat and Poultry, 2014, p.7-11

2014

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Inactivation and attachment of Listeria monocytogenes on beef muscle treated with lactic acid and selected bacteriocins

Journal of food protection, 1993-01, Vol.56 (1), p.29-33

1993

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Composition, Properties and Sensory Quality of Rainbow Trout Affected by Feed Formulations

Journal of the World Aquaculture Society, 2009-10, Vol.40 (5), p.678-686

2009

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Yak’s Biochemistry Contain the Factors that Make it Possible for Human Habitation on the Top of the World in Central Asia

Biomedical Journal of Scientific & Technical Research, 2017-10, Vol.1 (5)

Ockerman, Herbert W

2017

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Production and Consumption of Fermented Meat Products

Handbook of Fermented Meat and Poultry, 2007, p.9-15

2007

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POTENTIAL USES OF MECHANICALLY DEBONED BULLFROG (RANA CATESBEIANA) MEAT TO PARTIALLY REPLACE LEAN PORK TO PRODUCE EMULSIFIED MEATBALLS: MEATBALLS WITH MECHANICALLY DEBONED BULLFROG

Journal of food quality, 2011-08, Vol.34 (4), p.245-251

2011

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FATTY ACIDS CHEMICAL QUALITY OF COOKED CHICKEN LUNCHEON MEAT PRODUCT PRODUCED BY THE USE OF FAT REPLACERS

International Journal of Engineering Technologies and Management Research, 2020-03, Vol.7 (2), p.31-38

2020

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Reported Reasons for Meat Avoidance

Outlook on agriculture, 1998-03, Vol.27 (1), p.41-45

1998

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Organochlorine pesticide residues in poultry feed, chicken muscle and eggs at a poultry farm in Punjab, India

Effects of Electrical Stimulation on Lipid Oxidation and Warmed-over Flavor of Precooked Roast Beef

Effect of different alkali treatments on the chemical composition, physical properties, and microstructure of pidan white

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

Potential Starter Culture Isolated from Traditionally Fermented YangJiang Lobster Sauce and Protease Characteristics Research

Lipid oxidation and color change of salted pork patties

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

POTENTIAL USES OF MECHANICALLY DEBONED BULLFROG (RANA CATESBEIANA) MEAT TO PARTIALLY REPLACE LEAN PORK TO PRODUCE EMULSIFIED MEATBALLS

Effect of phosphate, ascorbic acid and α-tocopherol injected at one-location with tumbling on quality of roast beef

Effect of phosphate with tumbling on lipid oxidation of precooked roast beef

Pashmina wool–a valuable commodity

EFFECT OF MODIFIED ATMOSPHERE PACKAGING AND TEMPERATURE ON THE SHELF LIFE OF SLICED PASTIRMA PRODUCED FROM FROZEN/THAWED MEAT

Himalayan big bird

Changes in physical and sensory characteristics of marinated broiler drumsticks, treated with nisin and lactoperoxidase system

POTENTIAL USES OF MECHANICALLY DEBONED BULLFROG (RANA CATESBEIANA) MEAT TO PARTIALLY REPLACE LEAN PORK TO PRODUCE EMULSIFIED MEATBALLS

EFFECTS OF PHOSPHATE, ASCORBIC ACID, α-TOCOPHEROL AND SALT WITH NONVACUUM TUMBLING ON LIPID OXIDATION AND WARMED-OVER FLAVOR OF ROAST BEEF

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

Production and Consumption of Fermented Meat Products

Inactivation and attachment of Listeria monocytogenes on beef muscle treated with lactic acid and selected bacteriocins

Composition, Properties and Sensory Quality of Rainbow Trout Affected by Feed Formulations

Yak’s Biochemistry Contain the Factors that Make it Possible for Human Habitation on the Top of the World in Central Asia

Production and Consumption of Fermented Meat Products

POTENTIAL USES OF MECHANICALLY DEBONED BULLFROG (RANA CATESBEIANA) MEAT TO PARTIALLY REPLACE LEAN PORK TO PRODUCE EMULSIFIED MEATBALLS: MEATBALLS WITH MECHANICALLY DEBONED BULLFROG

FATTY ACIDS CHEMICAL QUALITY OF COOKED CHICKEN LUNCHEON MEAT PRODUCT PRODUCED BY THE USE OF FAT REPLACERS

Reported Reasons for Meat Avoidance

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