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C O Gill

Showing results (61-70 of 130) with videos related to

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Journal of Food Protection|March 15, 2003
Microbiological effects of hand washing at a beef carcass-breaking facilityC O Gill, J C McGinnis
Meat 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 McGinnis
Meat Science|November 8, 2011
The storage life of chilled pork packaged under carbon dioxideC O Gill, J C Harrison
Meat Science|November 8, 2011
The microbiology of DFD fresh meats: A reviewK G Newton, C O Gill
Applied and Environmental Microbiology|August 1, 1978
Storage quality of dark, firm, dry meatK G Newton, C O Gill
The Journal of Applied Bacteriology|April 1, 1982
Growth at sub-zero temperatures of black spot fungi from meatC O Gill, P D Lowry
Applied and Environmental Microbiology|May 1, 1980
Development of bacterial spoilage at adipose tissue surfaces of fresh meatC O Gill, K G Newton
Applied and Environmental Microbiology|March 1, 1979
Spoilage of vacuum-packaged dark, firm, dry meat at chill temperaturesC O Gill, K G Newton
The Journal of Applied Bacteriology|October 1, 1977
The development of aerobic spoilage flora on meat stored at chill temperaturesC O Gill, K G Newton
Applied and Environmental Microbiology|February 1, 1980
Effect of carbon dioxide on growth of meat spoilage bacteriaC O Gill, K H Tan
Pageof 13

Showing results (61-70 of 130) with videos related to

Sort By:
Pageof 13
Journal of Food Protection|March 15, 2003
Microbiological effects of hand washing at a beef carcass-breaking facilityC O Gill, J C McGinnis
Meat 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 McGinnis
Meat Science|November 8, 2011
The storage life of chilled pork packaged under carbon dioxideC O Gill, J C Harrison
Meat Science|November 8, 2011
The microbiology of DFD fresh meats: A reviewK G Newton, C O Gill
Applied and Environmental Microbiology|August 1, 1978
Storage quality of dark, firm, dry meatK G Newton, C O Gill
The Journal of Applied Bacteriology|April 1, 1982
Growth at sub-zero temperatures of black spot fungi from meatC O Gill, P D Lowry
Applied and Environmental Microbiology|May 1, 1980
Development of bacterial spoilage at adipose tissue surfaces of fresh meatC O Gill, K G Newton
Applied and Environmental Microbiology|March 1, 1979
Spoilage of vacuum-packaged dark, firm, dry meat at chill temperaturesC O Gill, K G Newton
The Journal of Applied Bacteriology|October 1, 1977
The development of aerobic spoilage flora on meat stored at chill temperaturesC O Gill, K G Newton
Applied and Environmental Microbiology|February 1, 1980
Effect of carbon dioxide on growth of meat spoilage bacteriaC O Gill, K H Tan
Pageof 13