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C O Gill

Showing results (31-40 of 130) with videos related to

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Meat Science|November 8, 2011
Modification of in-pack conditions to extend the storage life of vacuum packaged lambC O Gill, N Penney
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 McGinnis
Journal of Food Protection|April 10, 2010
Effects of experience with swabbing procedures on the numbers of bacteria recovered from carcasses by swabbing with spongesC O Gill, M Badoni
Applied and Environmental Microbiology|June 1, 1977
Penetration of bacteria into meatC O Gill, N Penney
Applied and Environmental Microbiology|April 1, 1979
Survival of bacteria in carcassesC O Gill, N Penney
International Journal of Food Microbiology|November 16, 2004
Proximate sources of bacteria on boneless loins prepared from routinely processed and detained carcasses at a pork packing plantC O Gill, C Landers
Journal of General Microbiology|October 1, 1973
Regulation of de novo fatty acid biosynthesis in the n-alkane-utilizing yeast, Candida 107C O Gill, C Ratledge
International Journal of Food Microbiology|May 1, 1992
The contamination of pork with spoilage bacteria during commercial dressing, chilling and cutting of pig carcassesC O Gill, J Bryant
New Zealand Veterinary Journal|October 1, 1982
Microbial contamination of the abdominal cavity in commercial carcasses subject to delays before eviscerationC O Gill, N Penney
New Zealand Veterinary Journal|August 1, 1982
The occurrence of Clostridium botulinum at aquatic sites in and around Auckland and other urban areas of the North IslandC O Gill, N Penney
Pageof 13

Showing results (31-40 of 130) with videos related to

Sort By:
Pageof 13
Meat Science|November 8, 2011
Modification of in-pack conditions to extend the storage life of vacuum packaged lambC O Gill, N Penney
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 McGinnis
Journal of Food Protection|April 10, 2010
Effects of experience with swabbing procedures on the numbers of bacteria recovered from carcasses by swabbing with spongesC O Gill, M Badoni
Applied and Environmental Microbiology|June 1, 1977
Penetration of bacteria into meatC O Gill, N Penney
Applied and Environmental Microbiology|April 1, 1979
Survival of bacteria in carcassesC O Gill, N Penney
International Journal of Food Microbiology|November 16, 2004
Proximate sources of bacteria on boneless loins prepared from routinely processed and detained carcasses at a pork packing plantC O Gill, C Landers
Journal of General Microbiology|October 1, 1973
Regulation of de novo fatty acid biosynthesis in the n-alkane-utilizing yeast, Candida 107C O Gill, C Ratledge
International Journal of Food Microbiology|May 1, 1992
The contamination of pork with spoilage bacteria during commercial dressing, chilling and cutting of pig carcassesC O Gill, J Bryant
New Zealand Veterinary Journal|October 1, 1982
Microbial contamination of the abdominal cavity in commercial carcasses subject to delays before eviscerationC O Gill, N Penney
New Zealand Veterinary Journal|August 1, 1982
The occurrence of Clostridium botulinum at aquatic sites in and around Auckland and other urban areas of the North IslandC O Gill, N Penney
Pageof 13