نتائج البحث - "C. O. Gill"

1

Efficiency of a Commercial Process for the Storage and Distribution of Vacuum-Packaged Beef

المؤلفون: C. O. Gill, S. D. M. Jones

المصدر: Journal of food protection. 55(11)

مصطلحات موضوعية: business.industry, Lag, Food spoilage, Distribution (economics), Vacuum packing, Pulp and paper industry, Microbiology, Storage efficiency, Warehouse, Scientific method, Product (mathematics), Environmental science, business, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6b10bec74c02a24b28298044be407f5e
https://pubmed.ncbi.nlm.nih.gov/31084069

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2

Hamburgers and Broiler Chickens as Potential Sources of Human Campylobacter Enteritis

المؤلفون: Lynda M. Harris, C. O. Gill

المصدر: Journal of food protection. 47(2)

مصطلحات موضوعية: biology, technology, industry, and agriculture, Broiler, food and beverages, Poultry meat, Meat dishes, Food science, Contamination, biology.organism_classification, Microbiology, Campylobacter jejuni, Campylobacter enteritis, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f5ff5f57abde32c2d39f0df725b4c7d0
https://pubmed.ncbi.nlm.nih.gov/30921916

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3

Limiting Conditions of Temperature and pH for Growth of 'Thermophilic' Campylobacters on Solid Media

المؤلفون: Lynda M. Harris, C. O. Gill

المصدر: Journal of food protection. 46(9)

مصطلحات موضوعية: Liquid culture, Campylobacter, Thermophile, Limiting, Biology, medicine.disease_cause, biology.organism_classification, Microbiology, Solid medium, Campylobacter jejuni, Agar plate, Campylobacter coli, medicine, Food science, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fdc44f324b0cfc02c7b29b015ed438a1
https://pubmed.ncbi.nlm.nih.gov/30921953

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4

MAP and CAP of Fresh, Red Meats, Poultry and Offals

المؤلفون: C. O. Gill

المصدر: Principles of Modified-Atmosphere amd sous vide Product Packaging ISBN: 9780203742075

مصطلحات موضوعية: Food science, Meats poultry, Biology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::4ce147407f82b576be8793ed3dddf9d7
https://doi.org/10.1201/9780203742075-5

5

Amylolytic activity in cooked luncheon meat

المؤلفون: C. O. Gill, R. G. Bell

المصدر: International Journal of Food Science & Technology. 18:295-300

مصطلحات موضوعية: Luncheon meat, Starch, technology, industry, and agriculture, food and beverages, Pasteurization, Biology, Bacterial growth, Industrial and Manufacturing Engineering, law.invention, chemistry.chemical_compound, chemistry, law, parasitic diseases, Food science, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::db6fa841805f3d2cd415a203665fa2f5
https://doi.org/10.1111/j.1365-2621.1983.tb00272.x

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6

Control of spoilage in vacuum packaged dark, firm, dry (DFD) meat

المؤلفون: C. O. Gill, K. G. Newton

المصدر: International Journal of Food Science & Technology. 15:227-234

مصطلحات موضوعية: Chemistry, Flavour, Food spoilage, Food science, Industrial and Manufacturing Engineering, Citrate buffer, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::5acd2ce873ed4747deca98f794f8bae4
https://doi.org/10.1111/j.1365-2621.1980.tb00934.x

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7

Effects of storage under a modified atmosphere on the microbiological and organoleptic qualities of ground beef prepared from pasteurized manufacturing beef

المؤلفون: C. O. Gill, M. Badoni

المصدر: International Journal of Food Science and Technology. 38:233-240

مصطلحات موضوعية: law, Modified atmosphere, Organoleptic, Food preservation, Environmental science, Pasteurization, Food science, Shelf life, Sensory analysis, Industrial and Manufacturing Engineering, Food Science, law.invention

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::12d074233b9b35bec45ba8e44e92f682
https://doi.org/10.1046/j.1365-2621.2003.00668.x

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8

Technical note: Oxygen permeability at sub-zero temperatures of plastic films used for vacuum packaging of meat

المؤلفون: A. E. Lambden, D. Chadwick, C. O. Gill

المصدر: International Journal of Food Science & Technology. 20:781-783

مصطلحات موضوعية: Oxygen permeability, Materials science, Zero (complex analysis), Technical note, Vacuum packing, Composite material, Industrial and Manufacturing Engineering, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::a2e8f8229b4d7884822f585354759ce1
https://doi.org/10.1111/j.1365-2621.1985.tb01976.x

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9

Consumer Responses to Proposed Instructions for Cooking Mechanically Tenderized Beef Steaks

المؤلفون: C. O. Gill, M. D. Klassen

المصدر: Journal of Food Research. 5:49

مصطلحات موضوعية: Telephone survey, Cooking Practices, Engineering, business.industry, Cooking methods, food and beverages, Food science, Food safety, business

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::06dddb84f17c53ab11f10501d5a5f9a8
https://doi.org/10.5539/jfr.v5n1p49

10

The Kap Gustav Holm Tertiary Plutonic Centre, East Greenland

المؤلفون: J. S. Myers, David C. Rex, N. R. Charnley, R. C. O. Gill

المصدر: Journal of the Geological Society. 150:259-276

مصطلحات موضوعية: Igneous rock, Augite, Gabbro, Pluton, Magma, Geochemistry, engineering, Quartz monzonite, Geology, Magma chamber, engineering.material, Diorite

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::774f22c4942ef7cbea397c0eda8f2cc8
https://doi.org/10.1144/gsjgs.150.2.0259

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