Ockerman, Herbert W. (Publications)
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Professor of Meat Science, 1961-
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Item Duck and Goose Meat Product Processing Technology(Fulin, 2012) Ch'en, Ming-tsao; Jiang, Aimin; Ockerman, Herbert W.Item Chinese-Style Meat Products Processing Science and Technology(Fulin, 2012) Ch'en, Ming-tsao; Ockerman, Herbert W.Item Illustrated Chemistry Laboratory Terminology(CRC Press, Inc., 1991) Ockerman, Herbert W.Item Scientific Terminology and Definitions(2013-05-03) Ockerman, Herbert W.; Ockerman, Frances; Kaul, Lopa Basu; Swidan, Ayman N.Early food terminologyItem Edible Rendering -- Rendered Products for Human Use(2010-04-29T14:48:34Z) Ockerman, Herbert W.; Basu, LopaThis chapter focuses on animal by-products used directly by humans. Preliminary information on world and U.S. meat and by-product production is discussed. The main products focused upon are fats and oils and their properties, animal by-products that are harvested from the carcass and cooked by the consumer or incorporated into consumable food items. Also discussed is gelatin extraction, edible tissue separated from bone, and medical and pharmaceutical products for human treatment.Item World Food Prize Request for Information about Professor Ockerman's Influence Up to 2005(2010-04-29T14:38:36Z) Ockerman, Herbert W.Dr. Ockerman was asked by the nominator to estimate the number of citizens he as an individual, had educated in some capacity and a fair estimate of the number of people influenced by the Learning Cascade of Ockerman Educators in the World. This revolution of igniting aspiring minds over the last two generations (Last 45+ years) is often called 'The Ockerman Catalyst' by his alumni. This is a very difficult task to numerically estimate since steadfast information is not always available; data may vary as it differs from the different sources based on the realms of judgment and interpretation. Emphatically, he did his best to be as objective as possible and even if his estimations are in error and require scaling up or down, to give a more accurate picture in either direction the magnitude is still be staggering.Item Equatorial Guinea Perspectives on the United States: the significance of American Missionary Activities and Internal Equatoguinean Politics (Expanded Version)(2010-04-29T14:33:41Z) Ockerman, Herbert W.; Adua, Lazarus; Basu, LopaEquatorial Guinea is a small country in western Central Africa, consisting of three physically separate major territories and a number of tiny islands. The major territories are Rio Muni, which is on the continent sandwiched between Cameroon and Gabon, and the insular territories of Bioko (formally Fernando Po) in the Bight of Biafra and Annobon, which is about 357 kilometers off the coast and just south of the equator. The tiny islands are Corisco, Belobi, Mbane, Conga, Cocotiers, and Elobey, all located off the coast of Rio Muni. Equatorial Guinea is the only Spanish-speaking country in Africa. It gained independence from Spain on 12 October 1968. Since independence, the country's politics has been dominated by the Esangui clan, from the Mongomo district on the mainland. Equatorial Guinea is among Africa's top oil-producing nations and for that reason has become a major commercial partner of the United States. This small country, with just over a half-million people, is currently the fourth-largest recipient of U.S. foreign direct investment in sub-Saharan Africa, surpassed only by the much larger countries of Nigeria, South Africa, and Angola.Item Argentina Perspectives on the United States: the Significance of American Activities and Internal Argentinian Politics(2010-04-29T14:25:37Z) Ockerman, Herbert W.; Gonzales, Claudia; Basu, LopaItem Fermented Meat Products: Production and Consumption(2010-04-29T11:55:00Z) Ockerman, Herbert W.; Basu, LopaItem Food science sourcebook(Van Nostrand Reinhold, 1991) Ockerman, Herbert W.Item Sausage and processed meat formulations(Van Nostrand Reinhold, 1989) Ockerman, Herbert W.; Ohio Agricultural Research and Development CenterItem Animal By-Product Processing(Weinheim: VCH; Chichester: Horwood, 1988) Ockerman, Herbert W.; Hansen, C. L. (Conly L.), 1946-Item Quality control of post-mortem muscle tissue(Dept. of Animal Science, Ohio State University, 1985-08) Ockerman, Herbert W.v. 1. Meat and additives analysis -- v. 2. Environmental control -- v. 3. Carcass quantity, quality and color evaluation -- v. 4. Microbiology -- v. 5. TablesItem Statistical sampling principles(Dept. of Animal Science, Ohio State University, 1990-01) Ockerman, Herbert W.Item Chemistry of meat tissue(Dept. of Animal Science, Ohio State University, 1996-07) Ockerman, Herbert W.