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O J Cotterill

Showing results (1-10 of 9) with videos related to

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Poultry Science|January 1, 1971
Thermal resistance of salmonellae in egg yolk containing 10 percent sugar or salt after storage at various temperaturesO J Cotterill, J Glauert
Poultry Science|May 1, 1972
Destruction of Salmonella oranienburg in egg yolk containing various concentrations of salt at low temperaturesO J Cotterill, J Glauert
Poultry Science|March 1, 1971
Egg white catalase. 2. Active componentH R Ball, O J Cotterill
Poultry Science|March 1, 1971
Egg white catalase. 1. Catalatic reactionH R Ball, O J Cotterill
Poultry Science|March 1, 1971
High temperature storage of spray-dried egg white. 3. Thermal resistance of Salmonella oranienburgL E McBee, O J Cotterill
Poultry Science|July 1, 1971
The influence of yolk on egg white lysozymeF E Cunningham, O J Cotterill
Poultry Science|March 1, 1973
Thermal destruction curves for Salmonella oranienburg in egg productsO J Cotterill, J Glauert, G F Krause
Poultry Science|November 1, 1977
A nutrient re-evaluation of shell eggsO J Cotterill, W W Marion, E C Naber
Poultry Science|November 1, 1977
Microbial counts and thermal resistance of Salmonella oranienburg in ground turkey meatO J Cotterill, H P Glauert, W D Russell
Pageof 1

Showing results (1-10 of 9) with videos related to

Sort By:
Pageof 1
Poultry Science|January 1, 1971
Thermal resistance of salmonellae in egg yolk containing 10 percent sugar or salt after storage at various temperaturesO J Cotterill, J Glauert
Poultry Science|May 1, 1972
Destruction of Salmonella oranienburg in egg yolk containing various concentrations of salt at low temperaturesO J Cotterill, J Glauert
Poultry Science|March 1, 1971
Egg white catalase. 2. Active componentH R Ball, O J Cotterill
Poultry Science|March 1, 1971
Egg white catalase. 1. Catalatic reactionH R Ball, O J Cotterill
Poultry Science|March 1, 1971
High temperature storage of spray-dried egg white. 3. Thermal resistance of Salmonella oranienburgL E McBee, O J Cotterill
Poultry Science|July 1, 1971
The influence of yolk on egg white lysozymeF E Cunningham, O J Cotterill
Poultry Science|March 1, 1973
Thermal destruction curves for Salmonella oranienburg in egg productsO J Cotterill, J Glauert, G F Krause
Poultry Science|November 1, 1977
A nutrient re-evaluation of shell eggsO J Cotterill, W W Marion, E C Naber
Poultry Science|November 1, 1977
Microbial counts and thermal resistance of Salmonella oranienburg in ground turkey meatO J Cotterill, H P Glauert, W D Russell
Pageof 1