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

C O Gill

Showing results (41-50 of 130) with videos related to

Pageof 13
Sort By:
Meat Science|November 9, 2011
The display of retail packs of ground beef after their storage in master packages under various atmospheresC O Gill, T Jones
Meat Science|November 9, 2011
The display life of retail-packaged beef steaks after their storage in master packs under various atmospheresC O Gill, T Jones
Meat Science|November 9, 2011
The display life of retail packaged pork chops after their storage in master packs under atmospheres of N(2), CO(2) or O(2) + CO(2)C O Gill, T Jones
Meat Science|November 8, 2011
The shelf life of chilled sheep livers packed in closed tubsC O Gill, N Penny
Applied and Environmental Microbiology|December 1, 1979
Microbiology of bruised tissueC O Gill, N Penney
International 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 McGinnis
Applied and Environmental Microbiology|August 1, 1979
Effect of carbon dioxide on growth of Pseudomonas fluorescensC O Gill, K H Tan
Meat 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 McGinnis
Applied and Environmental Microbiology|May 1, 1982
Contamination of red-meat carcasses by Campylobacter fetus subsp. jejuniC O Gill, L M Harris
International Journal of Food Microbiology|July 9, 2004
Microbiological conditions of mechanically tenderized beef cuts prepared at four retail storesC O Gill, J C McGinnis
Pageof 13

Showing results (41-50 of 130) with videos related to

Sort By:
Pageof 13
Meat Science|November 9, 2011
The display of retail packs of ground beef after their storage in master packages under various atmospheresC O Gill, T Jones
Meat Science|November 9, 2011
The display life of retail-packaged beef steaks after their storage in master packs under various atmospheresC O Gill, T Jones
Meat Science|November 9, 2011
The display life of retail packaged pork chops after their storage in master packs under atmospheres of N(2), CO(2) or O(2) + CO(2)C O Gill, T Jones
Meat Science|November 8, 2011
The shelf life of chilled sheep livers packed in closed tubsC O Gill, N Penny
Applied and Environmental Microbiology|December 1, 1979
Microbiology of bruised tissueC O Gill, N Penney
International 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 McGinnis
Applied and Environmental Microbiology|August 1, 1979
Effect of carbon dioxide on growth of Pseudomonas fluorescensC O Gill, K H Tan
Meat 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 McGinnis
Applied and Environmental Microbiology|May 1, 1982
Contamination of red-meat carcasses by Campylobacter fetus subsp. jejuniC O Gill, L M Harris
International Journal of Food Microbiology|July 9, 2004
Microbiological conditions of mechanically tenderized beef cuts prepared at four retail storesC O Gill, J C McGinnis
Pageof 13