Showing results (1-10 of 25) with videos related to
Sort By:
Pageof 3
New Zealand Veterinary Journal|August 1, 1982
The occurrence of Clostridium botulinum at aquatic sites in and around Auckland and other urban areas of the North IslandC O Gill, N PenneyApplied and Environmental Microbiology|December 1, 1979
Microbiology of bruised tissueC O Gill, N PenneyMeat Science|November 8, 2011
The effect of the initial gas volume to meat weight ratio on the storage life of chilled beef packaged under carbon dioxideC O Gill, N PenneyMeat Science|November 9, 2011
Effect of residual oxygen on the colour, odour and taste of carbon dioxide-packaged beef, lamb and pork during short term storage at chill temperaturesN Penney, R G BellMeat Science|November 8, 2011
Modification of in-pack conditions to extend the storage life of vacuum packaged lambC O Gill, N PenneyApplied and Environmental Microbiology|June 1, 1977
Penetration of bacteria into meatC O Gill, N PenneyApplied and Environmental Microbiology|April 1, 1979
Survival of bacteria in carcassesC O Gill, N PenneyMeat Science|November 8, 2011
Packaging conditions for extended storage of chilled dark, firm, dry beefC O Gill, N PenneyInternational Journal of Food Microbiology|October 1, 1990
The storage life of chicken carcasses packaged under carbon dioxideC O Gill, J C Harrison, N PenneyLetters in Applied Microbiology|April 1, 1997
Comparison of aerobic and anaerobic methods for the microbiological monitoring of chilled packaged meat during storageR G Bell, N Penney, S M MoorheadPageof 3