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J M Jay

Showing results (1-10 of 20) with videos related to

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Journal of Food Protection|July 23, 2003
A review of recent taxonomic changes in seven genera of bacteria commonly found in foodsJ M Jay
Applied and Environmental Microbiology|September 1, 1982
Antimicrobial properties of diacetylJ M Jay
Journal of Food Protection|February 25, 1999
"Bacterial profile of ground beef made from carcass tissue experimentally contaminated with pathogenic and spoilage bacteria before being washed with hot water, alkaline solution, or organic acid and then stored at 4 or 12 degrees C," a comment on: J. Food Prot. 61(9):1109-1118 (1998)J M Jay
Infection and Immunity|April 1, 1971
Use of a plating method to estimate extracellular protein production by staphylococciJ M Jay
Meat Science|November 9, 2011
Microorganisms in fresh ground meats: the relative safety of products with low versus high numbersJ M Jay
Journal of Food Protection|July 16, 2002
A review of aerobic and psychrotrophic plate count procedures for fresh meat and poultry productsJ M Jay
Critical Reviews in Food Science and Nutrition|January 1, 1992
Microbiological food safetyJ M Jay
Infection and Immunity|January 1, 1970
Effect of borate on the growth of coagulase-positive and coagulase-negative staphylococciJ M Jay
ANZ Journal of Surgery|August 3, 2017
The Garnett Passe and Rodney Williams Memorial Foundation: 25 years onMichael J M Jay
Applied and Environmental Microbiology|November 1, 1979
Comparison of homogenizing, shaking, and blending on the recovery of microorganisms and endotoxins from fresh and frozen ground beef as assessed by plate counts and the Limulus amoebocyte lysate testJ M Jay, S Margitic
Pageof 2

Showing results (1-10 of 20) with videos related to

Sort By:
Pageof 2
Journal of Food Protection|July 23, 2003
A review of recent taxonomic changes in seven genera of bacteria commonly found in foodsJ M Jay
Applied and Environmental Microbiology|September 1, 1982
Antimicrobial properties of diacetylJ M Jay
Journal of Food Protection|February 25, 1999
"Bacterial profile of ground beef made from carcass tissue experimentally contaminated with pathogenic and spoilage bacteria before being washed with hot water, alkaline solution, or organic acid and then stored at 4 or 12 degrees C," a comment on: J. Food Prot. 61(9):1109-1118 (1998)J M Jay
Infection and Immunity|April 1, 1971
Use of a plating method to estimate extracellular protein production by staphylococciJ M Jay
Meat Science|November 9, 2011
Microorganisms in fresh ground meats: the relative safety of products with low versus high numbersJ M Jay
Journal of Food Protection|July 16, 2002
A review of aerobic and psychrotrophic plate count procedures for fresh meat and poultry productsJ M Jay
Critical Reviews in Food Science and Nutrition|January 1, 1992
Microbiological food safetyJ M Jay
Infection and Immunity|January 1, 1970
Effect of borate on the growth of coagulase-positive and coagulase-negative staphylococciJ M Jay
ANZ Journal of Surgery|August 3, 2017
The Garnett Passe and Rodney Williams Memorial Foundation: 25 years onMichael J M Jay
Applied and Environmental Microbiology|November 1, 1979
Comparison of homogenizing, shaking, and blending on the recovery of microorganisms and endotoxins from fresh and frozen ground beef as assessed by plate counts and the Limulus amoebocyte lysate testJ M Jay, S Margitic
Pageof 2