The effects of hot water pasteurizing treatments on the microbiological conditions and appearances of pig and sheep carcasses

By Gill C.O.   Jones T.   Badoni M.  

Food Research International, Vol. 31, Iss. 4, 1998-05 ,pp. : 273-278

Elsevier

Access to resources Recommend Favorite

The effects on product of a hot water pasteurizing treatment applied routinely in a commercial beef carcass dressing process

By Gill C.O.   Bryant J.  

Food Microbiology, Vol. 17, Iss. 5, 2000-10 ,pp. : 495-504

Elsevier

Access to resources Recommend Favorite

Comparison of methods for sampling and enumeratingEscherichia colion pig carcasses

By Gill C.O.   Jones T.  

Food Microbiology, Vol. 15, Iss. 6, 1998-12 ,pp. : 617-623

Elsevier

Access to resources Recommend Favorite

Assessment of the hygienic characteristics of a process for dressing pasteurized pig carcasses

By Gill C.O.   Jones T.  

Food Microbiology, Vol. 14, Iss. 1, 1997-01 ,pp. : 81-91

Academic Press

Access to resources Recommend Favorite

The effect of sampling time on the levels of micro-organisms recovered from broiler carcasses in a commercial slaughter plant

By Whyte P.   McGill K.   Monahan C.   Collins J.D.  

Food Microbiology, Vol. 21, Iss. 1, 2004-02 ,pp. : 59-65

Elsevier

Access to resources Recommend Favorite