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N Penney

Showing results (1-10 of 30) with videos related to

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Reflections|January 2, 1996
Rural nurses retool for expanding health needsN Penney
New Zealand Veterinary Journal|October 1, 1982
Microbial contamination of the abdominal cavity in commercial carcasses subject to delays before eviscerationC O Gill, N Penney
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 Penney
Applied and Environmental Microbiology|December 1, 1979
Microbiology of bruised tissueC O Gill, N Penney
Meat 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 Penney
Meat 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 Bell
Meat Science|November 8, 2011
Modification of in-pack conditions to extend the storage life of vacuum packaged lambC O Gill, N Penney
Applied and Environmental Microbiology|June 1, 1977
Penetration of bacteria into meatC O Gill, N Penney
Applied and Environmental Microbiology|April 1, 1979
Survival of bacteria in carcassesC O Gill, N Penney
Meat Science|November 8, 2011
Packaging conditions for extended storage of chilled dark, firm, dry beefC O Gill, N Penney
Pageof 3

Showing results (1-10 of 30) with videos related to

Sort By:
Pageof 3
Reflections|January 2, 1996
Rural nurses retool for expanding health needsN Penney
New Zealand Veterinary Journal|October 1, 1982
Microbial contamination of the abdominal cavity in commercial carcasses subject to delays before eviscerationC O Gill, N Penney
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 Penney
Applied and Environmental Microbiology|December 1, 1979
Microbiology of bruised tissueC O Gill, N Penney
Meat 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 Penney
Meat 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 Bell
Meat Science|November 8, 2011
Modification of in-pack conditions to extend the storage life of vacuum packaged lambC O Gill, N Penney
Applied and Environmental Microbiology|June 1, 1977
Penetration of bacteria into meatC O Gill, N Penney
Applied and Environmental Microbiology|April 1, 1979
Survival of bacteria in carcassesC O Gill, N Penney
Meat Science|November 8, 2011
Packaging conditions for extended storage of chilled dark, firm, dry beefC O Gill, N Penney
Pageof 3