Authors: Ockerman, HW Sanchez, FJC Crespo, FL

Citation: Hw. Ockerman et al., Influence of molds on flavor quality of Spanish ham, J MUSCLE F, 11(4), 2000, pp. 247-259

Authors: Li, CT Ockerman, HW Marriott, NG

Citation: Ct. Li et al., Sensory and microbial attributes of a dehydrated pork product (shredded pork), J MUSCLE F, 11(2), 2000, pp. 143-156

Authors: Gonzalez, CB Ockerman, HW

Citation: Cb. Gonzalez et Hw. Ockerman, Dry-cured Mediterranean hams: Long process, slow changes and high quality:A review, J MUSCLE F, 11(1), 2000, pp. 1-17

Authors: Sun, YM Ockerman, HW Marriott, NG

Citation: Ym. Sun et al., Garlic in Chinese sausage, J MUSCLE F, 11(1), 2000, pp. 35-43

Authors: Yanar, M Yetim, H Ockerman, HW

Citation: M. Yanar et al., Effects of blade tenderization on some quality characteristics of the muscles of mature ewes, EUR FOOD RE, 209(3-4), 1999, pp. 197-200