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 (51-60 of 130) with videos related to

Pageof 13
Sort By:
Journal of General Microbiology|January 1, 1978
The effects of temperature and growth rate on the proportion of unsaturated fatty acids in bacterial lipidsC O Gill, J R Suisted
Journal of Food Protection|March 30, 2019
Limiting Conditions of Temperature and pH for Growth of "Thermophilic" Campylobacters on Solid MediaC O Gill, Lynda M Harris
International Journal of Food Microbiology|January 1, 1992
Evaluation of a commercial process for collection and cooling of beef offals by a temperature function integration techniqueC O Gill, S D Jones
Journal of Food Protection|April 16, 2005
Factors affecting the microbiological condition of the deep tissues of mechanically tenderized beefC O Gill, J C McGinnis
The Journal of Applied Bacteriology|August 1, 1982
Microbial spoilage of luncheon meat prepared in an impermeable plastic casingR G Bell, C O Gill
The Journal of Applied Bacteriology|October 1, 1980
Growth of bacteria on meat at room temperaturesC O Gill, K G Newton
The Journal of Applied Bacteriology|April 1, 1984
Temperature and water activity minima for growth of spoilage moulds from meatP D Lowry, C O Gill
International Journal of Food Microbiology|May 1, 1991
Growth of Escherichia coli and Salmonella typhimurium on high-pH beef packed under vacuum or carbon dioxideC O Gill, K M DeLacy
Meat Science|November 8, 2011
The ecology of bacterial spoilage of fresh meat at chill temperaturesC O Gill, K G Newton
Journal of Food Protection|March 30, 2019
Development of a Yeast Microflora on Frozen Lamb Stored at -5°CP D Lowry, C O Gill
Pageof 13

Showing results (51-60 of 130) with videos related to

Sort By:
Pageof 13
Journal of General Microbiology|January 1, 1978
The effects of temperature and growth rate on the proportion of unsaturated fatty acids in bacterial lipidsC O Gill, J R Suisted
Journal of Food Protection|March 30, 2019
Limiting Conditions of Temperature and pH for Growth of "Thermophilic" Campylobacters on Solid MediaC O Gill, Lynda M Harris
International Journal of Food Microbiology|January 1, 1992
Evaluation of a commercial process for collection and cooling of beef offals by a temperature function integration techniqueC O Gill, S D Jones
Journal of Food Protection|April 16, 2005
Factors affecting the microbiological condition of the deep tissues of mechanically tenderized beefC O Gill, J C McGinnis
The Journal of Applied Bacteriology|August 1, 1982
Microbial spoilage of luncheon meat prepared in an impermeable plastic casingR G Bell, C O Gill
The Journal of Applied Bacteriology|October 1, 1980
Growth of bacteria on meat at room temperaturesC O Gill, K G Newton
The Journal of Applied Bacteriology|April 1, 1984
Temperature and water activity minima for growth of spoilage moulds from meatP D Lowry, C O Gill
International Journal of Food Microbiology|May 1, 1991
Growth of Escherichia coli and Salmonella typhimurium on high-pH beef packed under vacuum or carbon dioxideC O Gill, K M DeLacy
Meat Science|November 8, 2011
The ecology of bacterial spoilage of fresh meat at chill temperaturesC O Gill, K G Newton
Journal of Food Protection|March 30, 2019
Development of a Yeast Microflora on Frozen Lamb Stored at -5°CP D Lowry, C O Gill
Pageof 13