Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

A W Kotula

Showing results (1-10 of 42) with videos related to

Pageof 5
Sort By:
Journal of Food Protection|March 28, 2019
Role of Government in Research on Meat MicrobiologyA W Kotula
Journal of Food Protection|March 7, 2019
Microbiology of Hot-Boned and Electrostimulated MeatA W Kotula
Journal of Animal Science|June 1, 1984
The importance of Campylobacter jejuni to the meat industry: a reviewA W Kotula, N J Stern
Journal of Food Protection|May 16, 2019
Presence of Yersinia enterocolitica Serotype O:5,27 in Slaughter PigsA W Kotula, A K Sharar
Applied and Environmental Microbiology|January 1, 1978
Differentiation of Salmonella Serotypes by pyrolysis-gas-liquid chromatography of cell fragmentsB S Emswiler, A W Kotula
Journal of Food Protection|March 1, 2019
Bacteriological Quality of Ground Beef Prepared from Hot and Chilled Beef CarcassesB S Emswiler, A W Kotula
Applied and Environmental Microbiology|November 1, 1982
Survival of Campylobacter jejuni inoculated into ground beefN J Stern, A W Kotula
Journal of Animal Science|March 1, 1982
Mineral composition of muscles of 1- to 6-year-old steersA W Kotula, W R Lusby
Journal of Food Protection|April 18, 2019
Airborne Microorganisms in a Pork Processing EstablishmentA W Kotula, B S Emswiler-Rose
Journal of Food Protection|April 18, 2019
Growth of Rats Fed Ground Beef Treated with Aqueous ChlorineA W Kotula, B S Emswiler-Rose
Pageof 5

Showing results (1-10 of 42) with videos related to

Sort By:
Pageof 5
Journal of Food Protection|March 28, 2019
Role of Government in Research on Meat MicrobiologyA W Kotula
Journal of Food Protection|March 7, 2019
Microbiology of Hot-Boned and Electrostimulated MeatA W Kotula
Journal of Animal Science|June 1, 1984
The importance of Campylobacter jejuni to the meat industry: a reviewA W Kotula, N J Stern
Journal of Food Protection|May 16, 2019
Presence of Yersinia enterocolitica Serotype O:5,27 in Slaughter PigsA W Kotula, A K Sharar
Applied and Environmental Microbiology|January 1, 1978
Differentiation of Salmonella Serotypes by pyrolysis-gas-liquid chromatography of cell fragmentsB S Emswiler, A W Kotula
Journal of Food Protection|March 1, 2019
Bacteriological Quality of Ground Beef Prepared from Hot and Chilled Beef CarcassesB S Emswiler, A W Kotula
Applied and Environmental Microbiology|November 1, 1982
Survival of Campylobacter jejuni inoculated into ground beefN J Stern, A W Kotula
Journal of Animal Science|March 1, 1982
Mineral composition of muscles of 1- to 6-year-old steersA W Kotula, W R Lusby
Journal of Food Protection|April 18, 2019
Airborne Microorganisms in a Pork Processing EstablishmentA W Kotula, B S Emswiler-Rose
Journal of Food Protection|April 18, 2019
Growth of Rats Fed Ground Beef Treated with Aqueous ChlorineA W Kotula, B S Emswiler-Rose
Pageof 5