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Science (New York, N.Y.)|February 13, 1970
Somatic Association in Avena sativa LJ P Dubuc, R C McGinnisPsychological Reports|June 1, 1994
Persons who most impress gifted youth: a replicationF A Karnes, J C McGinnisJournal of Food Protection|April 16, 2005
Factors affecting the microbiological condition of the deep tissues of mechanically tenderized beefC O Gill, J C McGinnisJournal of Food Protection|March 15, 2003
Microbiological effects of hand washing at a beef carcass-breaking facilityC O Gill, J C McGinnisMeat Science|November 9, 2011
The effects of residual oxygen concentration and temperature on the degradation of the colour of beef packaged under oxygen-depleted atmospheresC O Gill, J C McGinnisNephrology News & Issues|September 1, 1996
What are the options for nephrologists under capitation?C McGinnis, L M Day, R PristaveInternational Journal of Food Microbiology|August 1, 1996
Use of total of Escherichia coli counts to assess the hygienic characteristics of a beef carcass dressing processC O Gill, J C McGinnis, M BadoniJournal of Food Protection|March 17, 2001
Microbiological sampling of meat cuts and manufacturing beef by excision or swabbingC O Gill, M Badoni, J C McGinnisJournal of Food Protection|June 26, 1999
Assessment of the microbiological conditions of tails, tongues, and head meats at two beef-packing plantsC O Gill, J C McGinnis, T JonesInternational Journal of Food Microbiology|September 5, 1998
Microbial contamination of meat during the skinning of beef carcass hindquarters at three slaughtering plantsC O Gill, J C McGinnis, J BryantPageof 4