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V M Dillon

Showing results (1-10 of 8) with videos related to

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Biotechnology and Applied Biochemistry|February 1, 1990
A study of sulfite-tolerant yeasts from comminuted lamb productsV M Dillon, R G Board
The Journal of Applied Bacteriology|August 1, 1991
Yeasts associated with red meatsV M Dillon, R G Board
Annual Review of Entomology|December 4, 2003
The gut bacteria of insects: nonpathogenic interactionsR J Dillon, V M Dillon
Biotechnology and Applied Biochemistry|June 1, 1988
Glucose, the key substrate in the microbiological changes occurring in meat and certain meat productsG J Nychas, V M Dillon, R G Board
International Journal of Food Microbiology|March 3, 1997
Munkoyo beverage, a traditional Zambian fermented maize gruel using Rhynchosia root as amylase sourceR M Zulu, V M Dillon, J D Owens
International Journal of Food Sciences and Nutrition|June 15, 1999
Assessment of cyanogenic glucoside (cyanide) residues in Mbege: an opaque traditional Tanzanian beerN B Shayo, S A Nnko, A B Gidamis, et al.
International Journal of Systematic Bacteriology|July 30, 1999
An indigo-reducing moderate thermophile from a woad vat, Clostridium isatidis sp. novA N Padden, V M Dillon, J Edmonds, et al.
Journal of Invertebrate Pathology|October 31, 2007
Composition of Acridid gut bacterial communities as revealed by 16S rRNA gene analysisR J Dillon, G Webster, A J Weightman, et al.
Pageof 1

Showing results (1-10 of 8) with videos related to

Sort By:
Pageof 1
Biotechnology and Applied Biochemistry|February 1, 1990
A study of sulfite-tolerant yeasts from comminuted lamb productsV M Dillon, R G Board
The Journal of Applied Bacteriology|August 1, 1991
Yeasts associated with red meatsV M Dillon, R G Board
Annual Review of Entomology|December 4, 2003
The gut bacteria of insects: nonpathogenic interactionsR J Dillon, V M Dillon
Biotechnology and Applied Biochemistry|June 1, 1988
Glucose, the key substrate in the microbiological changes occurring in meat and certain meat productsG J Nychas, V M Dillon, R G Board
International Journal of Food Microbiology|March 3, 1997
Munkoyo beverage, a traditional Zambian fermented maize gruel using Rhynchosia root as amylase sourceR M Zulu, V M Dillon, J D Owens
International Journal of Food Sciences and Nutrition|June 15, 1999
Assessment of cyanogenic glucoside (cyanide) residues in Mbege: an opaque traditional Tanzanian beerN B Shayo, S A Nnko, A B Gidamis, et al.
International Journal of Systematic Bacteriology|July 30, 1999
An indigo-reducing moderate thermophile from a woad vat, Clostridium isatidis sp. novA N Padden, V M Dillon, J Edmonds, et al.
Journal of Invertebrate Pathology|October 31, 2007
Composition of Acridid gut bacterial communities as revealed by 16S rRNA gene analysisR J Dillon, G Webster, A J Weightman, et al.
Pageof 1