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C O Gill

Showing results (71-80 of 130) with videos related to

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The Journal of Applied Bacteriology|February 1, 1978
The development of the anaerobic spoilage flora of meat stored at chill temperaturesK G Newton, C O Gill
Journal of Food Protection|March 30, 2019
Hamburgers and Broiler Chickens as Potential Sources of Human Campylobacter EnteritisC O Gill, Lynda M Harris
Applied and Environmental Microbiology|June 1, 1982
Microbial spoilage of whole sheep liversC O Gill, K M DeLacy
Applied and Environmental Microbiology|August 1, 1982
Survival and growth of Campylobacter fetus subsp. jejuni on meat and in cooked foodsC O Gill, L M Harris
Journal of Food Protection|December 26, 2006
Setting control limits for Escherichia coli counts in samples collected routinely from pig or beef carcassesC O Gill, T H Jones
Meat Science|November 8, 2011
Physiological basis of CO(2) inhibition of a meat spoilage bacterium, Pseudomonas fluorescensK H Tan, C O Gill
Journal of Food Protection|August 26, 1998
Assessment of the hygienic performance of a sheep carcass dressing processC O Gill, L P Baker
Applied and Environmental Microbiology|February 1, 1982
Effect of lactic acid concentration on growth on meat of Gram-negative psychrotrophs from a meatworksC O Gill, K G Newton
Meat Science|November 9, 2011
Microbiological conditions of air knives before and after maintenance at a beef packing plantC O Gill, J C McGinnis
Journal of Food Protection|May 16, 2019
Efficiency of a Commercial Process for the Storage and Distribution of Vacuum-Packaged BeefC O Gill, S D M Jones
Pageof 13

Showing results (71-80 of 130) with videos related to

Sort By:
Pageof 13
The Journal of Applied Bacteriology|February 1, 1978
The development of the anaerobic spoilage flora of meat stored at chill temperaturesK G Newton, C O Gill
Journal of Food Protection|March 30, 2019
Hamburgers and Broiler Chickens as Potential Sources of Human Campylobacter EnteritisC O Gill, Lynda M Harris
Applied and Environmental Microbiology|June 1, 1982
Microbial spoilage of whole sheep liversC O Gill, K M DeLacy
Applied and Environmental Microbiology|August 1, 1982
Survival and growth of Campylobacter fetus subsp. jejuni on meat and in cooked foodsC O Gill, L M Harris
Journal of Food Protection|December 26, 2006
Setting control limits for Escherichia coli counts in samples collected routinely from pig or beef carcassesC O Gill, T H Jones
Meat Science|November 8, 2011
Physiological basis of CO(2) inhibition of a meat spoilage bacterium, Pseudomonas fluorescensK H Tan, C O Gill
Journal of Food Protection|August 26, 1998
Assessment of the hygienic performance of a sheep carcass dressing processC O Gill, L P Baker
Applied and Environmental Microbiology|February 1, 1982
Effect of lactic acid concentration on growth on meat of Gram-negative psychrotrophs from a meatworksC O Gill, K G Newton
Meat Science|November 9, 2011
Microbiological conditions of air knives before and after maintenance at a beef packing plantC O Gill, J C McGinnis
Journal of Food Protection|May 16, 2019
Efficiency of a Commercial Process for the Storage and Distribution of Vacuum-Packaged BeefC O Gill, S D M Jones
Pageof 13