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C O Gill

Showing results (81-90 of 130) with videos related to

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Journal of Food Protection|July 10, 2013
Relationship between the numbers of Escherichia coli and the prevalence of Escherichia coli O157:H7 on hides of carcasses at a large beef packing plantK Stanford, M Koohmaraie, C O Gill
Journal of Food Protection|June 5, 2019
Hygienic Effects of Trimming and Washing Operations in a Beef-Carcass-Dressing Process <sup>†</sup>C O Gill, M Badoni, T Jones
Journal of Food Protection|March 15, 2019
Microbiological and Organoleptic Qualities of Bruised MeatC O Gill, J C L Harrison
Meat Science|February 15, 2011
Effects on the development of blown pack spoilage of the initial numbers of Clostridium estertheticum spores and Leuconostoc mesenteroides on vacuum packed beefX Yang, S Balamurugan, C O Gill
International Journal of Food Microbiology|March 15, 2001
Effects of hot water pasteurizing treatments on the microbiological condition of manufacturing beef used for hamburger patty manufactureC O Gill, J Bryant, M Badoni
Journal of Food Protection|June 26, 1999
Assessment of the microbiological conditions of tails, tongues, and head meats at two beef-packing plantsC O Gill, J C McGinnis, T Jones
Applied and Environmental Microbiology|February 1, 1977
Lipid accumulation in an oleaginous yeast (Candida 107) growing on glucose in single-stage continuous cultureC O Gill, M J Hall, C Ratledge
International Journal of Food Microbiology|September 5, 1998
Microbial contamination of meat during the skinning of beef carcass hindquarters at three slaughtering plantsC O Gill, J C McGinnis, J Bryant
Applied and Environmental Microbiology|August 1, 1978
Tissue sterility in uneviscerated carcassesC O Gill, N Penney, P M Nottingham
Applied and Environmental Microbiology|April 1, 1976
Effect of delayed evisceration on the microbial quality of meatC O Gill, N Penney, P M Nottingham
Pageof 13

Showing results (81-90 of 130) with videos related to

Sort By:
Pageof 13
Journal of Food Protection|July 10, 2013
Relationship between the numbers of Escherichia coli and the prevalence of Escherichia coli O157:H7 on hides of carcasses at a large beef packing plantK Stanford, M Koohmaraie, C O Gill
Journal of Food Protection|June 5, 2019
Hygienic Effects of Trimming and Washing Operations in a Beef-Carcass-Dressing Process <sup>†</sup>C O Gill, M Badoni, T Jones
Journal of Food Protection|March 15, 2019
Microbiological and Organoleptic Qualities of Bruised MeatC O Gill, J C L Harrison
Meat Science|February 15, 2011
Effects on the development of blown pack spoilage of the initial numbers of Clostridium estertheticum spores and Leuconostoc mesenteroides on vacuum packed beefX Yang, S Balamurugan, C O Gill
International Journal of Food Microbiology|March 15, 2001
Effects of hot water pasteurizing treatments on the microbiological condition of manufacturing beef used for hamburger patty manufactureC O Gill, J Bryant, M Badoni
Journal of Food Protection|June 26, 1999
Assessment of the microbiological conditions of tails, tongues, and head meats at two beef-packing plantsC O Gill, J C McGinnis, T Jones
Applied and Environmental Microbiology|February 1, 1977
Lipid accumulation in an oleaginous yeast (Candida 107) growing on glucose in single-stage continuous cultureC O Gill, M J Hall, C Ratledge
International Journal of Food Microbiology|September 5, 1998
Microbial contamination of meat during the skinning of beef carcass hindquarters at three slaughtering plantsC O Gill, J C McGinnis, J Bryant
Applied and Environmental Microbiology|August 1, 1978
Tissue sterility in uneviscerated carcassesC O Gill, N Penney, P M Nottingham
Applied and Environmental Microbiology|April 1, 1976
Effect of delayed evisceration on the microbial quality of meatC O Gill, N Penney, P M Nottingham
Pageof 13