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Results: 1-25/38
Authors:
GILL CO
DESLANDES B
RAHN K
HOUDE A
BRYANT J
Citation: Co. Gill et al., EVALUATION OF THE HYGIENIC PERFORMANCES OF THE PROCESSES FOR BEEF CARCASS DRESSING AT 10 PACKING PLANTS, Journal of applied microbiology, 84(6), 1998, pp. 1050-1058
Authors:
GILL CO
GREER GG
DILTS BD
Citation: Co. Gill et al., PREDICTING THE GROWTH OF ESCHERICHIA-COLI ON DISPLAYED PORK, Food microbiology, 15(2), 1998, pp. 235-242
Authors:
GILL CO
BAKER LP
Citation: Co. Gill et Lp. Baker, ASSESSMENT OF THE HYGIENIC PERFORMANCE OF A SHEEP CARCASS DRESSING PROCESS, Journal of food protection, 61(3), 1998, pp. 329-333
Authors:
GILL CO
JONES T
Citation: Co. Gill et T. Jones, CONTROL OF THE CONTAMINATION OF PIG CARCASSES BY ESCHERICHIA-COLI FROM THEIR MOUTHS, International journal of food microbiology, 44(1-2), 1998, pp. 43-48
Authors:
GILL CO
MCGINNIS JC
BRYANT J
Citation: Co. Gill et al., MICROBIAL-CONTAMINATION OF MEAT DURING THE SKINNING OF BEEF CARCASS HINDQUARTERS AT 3 SLAUGHTERING PLANTS, International journal of food microbiology, 42(3), 1998, pp. 175-184
Authors:
GILL CO
BRYANT J
Citation: Co. Gill et J. Bryant, ASSESSMENT OF THE HYGIENIC PERFORMANCES OF 2 BEEF CARCASS COOLING PROCESSES FROM PRODUCT TEMPERATURE HISTORY DATA OR ENUMERATION OF BACTERIA ON CARCASS SURFACES, Food microbiology, 14(6), 1997, pp. 593-602
Authors:
GILL CO
BEDARD D
JONES T
Citation: Co. Gill et al., THE DECONTAMINATING PERFORMANCE OF A COMMERCIAL APPARATUS FOR PASTEURIZING POLISHED PIG CARCASSES, Food microbiology, 14(1), 1997, pp. 71-79
Authors:
GILL CO
JONES T
Citation: Co. Gill et T. Jones, ASSESSMENT OF THE HYGIENIC CHARACTERISTICS OF A PROCESS FOR DRESSING PASTEURIZED PIG CARCASSES, Food microbiology, 14(1), 1997, pp. 81-91
Authors:
GILL CO
BRYANT J
Citation: Co. Gill et J. Bryant, DECONTAMINATION OF CARCASSES BY VACUUM HOT-WATER CLEANING AND STEAM PASTEURIZING DURING ROUTINE OPERATIONS AT A BEEF PACKING PLANT, Meat science, 47(3-4), 1997, pp. 267-276
Authors:
GILL CO
BADONI M
Citation: Co. Gill et M. Badoni, THE HYGIENIC AND ORGANOLEPTIC QUALITIES OF GROUND-BEEF PREPARED FROM MANUFACTURING BEEF PASTEURIZED BY IMMERSION IN HOT-WATER, Meat science, 46(1), 1997, pp. 67-75
Authors:
GILL CO
BADONI M
Citation: Co. Gill et M. Badoni, THE EFFECTS OF HOT-WATER PASTEURIZING TREATMENTS ON THE APPEARANCES OF PORK AND BEEF, Meat science, 46(1), 1997, pp. 77-87
Authors:
GILL CO
JONES T
Citation: Co. Gill et T. Jones, ASSESSMENT OF THE HYGIENIC PERFORMANCES OF AN AIR-COOLING PROCESS FORLAMB CARCASSES AND A SPRAY-COOLING PROCESS FOR PIG CARCASSES, International journal of food microbiology, 38(2-3), 1997, pp. 85-93
Authors:
GILL CO
RAHN K
SLOAN K
MCMULLEN LM
Citation: Co. Gill et al., ASSESSMENT OF THE HYGIENIC PERFORMANCES OF HAMBURGER PATTY PRODUCTIONPROCESSES, International journal of food microbiology, 36(2-3), 1997, pp. 171-178
Authors:
GILL CO
GREER GG
DILTS BD
Citation: Co. Gill et al., THE AEROBIC GROWTH OF AEROMONAS-HYDROPHILA AND LISTERIA-MONOCYTOGENESIN BROTHS AND ON PORK, International journal of food microbiology, 35(1), 1997, pp. 67-74
Authors:
GILL CO
MCGINNIS JC
RAHN K
HOUDE A
Citation: Co. Gill et al., CONTROL OF PRODUCT TEMPERATURES DURING THE STORAGE AND TRANSPORT OF BULK CONTAINERS OF MANUFACTURING BEEF, Food research international, 29(7), 1996, pp. 647-651
Authors:
GILL CO
MCGINNIS JC
RAHN K
HOUDE A
Citation: Co. Gill et al., THE HYGIENIC CONDITION OF MANUFACTURING BEEF DESTINED FOR THE MANUFACTURE OF HAMBURGER PATTIES, Food microbiology, 13(5), 1996, pp. 391-396
Authors:
GILL CO
Citation: Co. Gill, COLD-STORAGE TEMPERATURE-FLUCTUATIONS AND PREDICTING MICROBIAL-GROWTH, Journal of food protection, 1996, pp. 43-47
Authors:
GILL CO
BADONI M
JONES T
Citation: Co. Gill et al., HYGIENIC EFFECTS OF TRIMMING AND WASHING OPERATIONS IN A BEEF-CARCASS-DRESSING PROCESS, Journal of food protection, 59(6), 1996, pp. 666-669
Authors:
GILL CO
MCGINNIS JC
BADONI M
Citation: Co. Gill et al., ASSESSMENT OF THE HYGIENIC CHARACTERISTICS OF A BEEF CARCASS DRESSINGPROCESS, Journal of food protection, 59(2), 1996, pp. 136-140
Authors:
GILL CO
Citation: Co. Gill, EXTENDING THE STORAGE LIFE OF RAW CHILLED MEATS, Meat science, 43, 1996, pp. 99-109
Authors:
GILL CO
JONES T
Citation: Co. Gill et T. Jones, THE DISPLAY LIFE OF RETAIL PACKAGED PORK CHOPS AFTER THEIR STORAGE INMASTER PACKS UNDER ATMOSPHERES OF N-2, CO2 OR O-2+CO2, Meat science, 42(2), 1996, pp. 203-213
Authors:
GILL CO
MCGINNIS JC
BADONI M
Citation: Co. Gill et al., USE OF TOTAL OR ESCHERICHIA-COLI COUNTS TO ASSESS THE HYGIENIC CHARACTERISTICS OF A BEEF CARCASS DRESSING PROCESS, International journal of food microbiology, 31(1-3), 1996, pp. 181-196
Authors:
GILL CO
FRISKE M
TONG AKW
MCGINNIS JC
Citation: Co. Gill et al., ASSESSMENT OF THE HYGIENIC CHARACTERISTICS OF A PROCESS FOR THE DISTRIBUTION OF PROCESSED MEATS, AND OF STORAGE-CONDITIONS AT RETAIL OUTLETS, Food research international, 28(2), 1995, pp. 131-138
Authors:
GREER GG
GILL CO
DILTS BD
Citation: Gg. Greer et al., PREDICTING THE AEROBIC GROWTH OF YERSINIA-ENTEROCOLITICA ON PORK FAT AND MUSCLE TISSUES, Food microbiology, 12(6), 1995, pp. 463-469
Authors:
GILL CO
JONES T
Citation: Co. Gill et T. Jones, THE PRESENCE OF AEROMONAS, LISTERIA AND YERSINIA IN CARCASS PROCESSING EQUIPMENT AT 2 PIG SLAUGHTERING PLANTS, Food microbiology, 12(2), 1995, pp. 135-141