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International Journal of Food Microbiology|June 1, 1993
Changes in the microflora on commercial beef trimmings during their collection, distribution and preparation for retail sale as ground beefC O Gill, C McGinnisQualitative Health Research|October 6, 2005
Breast cancer detection among older Latinas: is it worth the risk?Evelinn A Borrayo, Lydia P Buki, Benjamin M FeigalMeat Science|November 9, 2011
Microbiological conditions of air knives before and after maintenance at a beef packing plantC O Gill, J C McGinnisPsychological Reports|June 1, 1994
Correlations among scores on the Matrix Analogies Test--Short Form and the WISC--R with gifted youthF A Karnes, J C McGinnisInternational Journal of Food Microbiology|November 26, 1999
Improvement of the hygienic performance of the hindquarters skinning operations at a beef packing plantC O Gill, J C McGinnisMeat Science|November 9, 2011
The use of oxygen scavengers to prevent the transient discolouration of ground beef packaged under controlled, oxygen-depleted atmospheresC O Gill, J C McGinnisAnalytical Biochemistry|April 1, 1990
A turbidimetric method for measuring fibrin formation and fibrinolysis at solid-liquid interfacesG S Retzinger, M C McGinnisInternational Journal of Food Microbiology|July 9, 2004
Microbiological conditions of mechanically tenderized beef cuts prepared at four retail storesC O Gill, J C McGinnisPageof 4