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Meat Science|November 9, 2011
Microbiological conditions of air knives before and after maintenance at a beef packing plantC O Gill, J C McGinnisPsychological Reports|June 1, 1994
Correlations among scores on the Matrix Analogies Test--Short Form and the WISC--R with gifted youthF A Karnes, J C McGinnisInternational 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 McGinnisMeat 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 McGinnisInternational Journal of Food Microbiology|July 9, 2004
Microbiological conditions of mechanically tenderized beef cuts prepared at four retail storesC O Gill, J C McGinnisPsychological Reports|June 1, 1994
Persons who most impress gifted youth: a replicationF A Karnes, J C McGinnisJournal of Food Protection|April 16, 2005
Factors affecting the microbiological condition of the deep tissues of mechanically tenderized beefC O Gill, J C McGinnisJournal of Food Protection|March 15, 2003
Microbiological effects of hand washing at a beef carcass-breaking facilityC O Gill, J C McGinnisMeat 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 McGinnisInternational Journal of Food Microbiology|August 1, 1996
Use of total of Escherichia coli counts to assess the hygienic characteristics of a beef carcass dressing processC O Gill, J C McGinnis, M BadoniPageof 2