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X
Mead, D. G.
32  Ergebnisse:
Buchkapitel (Online) X
Personensuche X
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1

HACCP in primary processing: poultry:

, In: HACCP in the Meat Industry,
Mead, G , 2000
Link: https://doi.org/10.1201/..
 
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2

Infrared Spectroscopy using a Photoacoustic Cell:

, In: 1979 International Conference on Submillimeter Waves and Their Applications,
Mead, D. G. ; Lowry, S. R. ; Vidrine, D. W.. - p. 231-232 , 1979
Link: https://doi.org/10.1109/..
 
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3

The Far Infrared Complex Reflectivity of Semiconductor GaTe:

, In: 1979 International Conference on Submillimeter Waves and Their Applications,
Mead, D. G. - p. 8-9 , 1979
Link: https://doi.org/10.1109/..
 
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4

High Resolution Spectroscopy of Some Gaseous Molecules with..:

, In: 1979 International Conference on Submillimeter Waves and Their Applications,
Mead, D. G. - p. 217-218 , 1979
Link: https://doi.org/10.1109/..
 
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5

Infrared Absorption Spectra of Compensated Single Crystal S..:

, In: 1979 International Conference on Submillimeter Waves and Their Applications,
Mead, D. G. - p. 6-7 , 1979
Link: https://doi.org/10.1109/..
 
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6

Sampling methods for poultry-meat products:

, In: Microbiological Analysis of Red Meat, Poultry and Eggs,
Mead, G.C. - p. 148-164 , 2007
Link: https://doi.org/10.1533/..
 
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7

Contributor contact details:

, In: Microbiological Analysis of Red Meat, Poultry and Eggs,
Mead, G.C. ; Blackburn, C.de W. ; Fogden, M.... - p. xi-xiii , 2007
Link: https://doi.org/10.1016/..
 
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8

Faecal indicator organisms for red meat and poultry:

, In: Microbiological Analysis of Red Meat, Poultry and Eggs,
Mead, G.C. - p. 83-100 , 2007
Link: https://doi.org/10.1533/..
 
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9

Introduction:

, In: Food Safety Control in the Poultry Industry,
Mead, G.C. - p. xvii-xviii , 2005
Link: https://doi.org/10.1016/..
 
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10

Contributor contact details:

, In: Food Safety Control in the Poultry Industry,
Gast, Richard K. ; Cox, N. ; Richardson, L.... - p. xiii-xvi , 2005
Link: https://doi.org/10.1016/..
 
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11

The use of probiotics to control foodborne pathogens in pou..:

, In: Food Safety Control in the Poultry Industry,
Mead, G.C. - p. 216-236 , 2005
Link: https://doi.org/10.1533/..
 
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12

Shelf-life and spoilage of poultry meat:

, In: Poultry Meat Processing and Quality,
Mead, G.C. - p. 283-303 , 2004
Link: https://doi.org/10.1533/..
 
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13

Introduction:

, In: Poultry Meat Processing and Quality,
Mead, G.C. - p. xv-xvi , 2004
Link: https://doi.org/10.1016/..
 
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14

Microbial hazards in production and processing:

, In: Poultry Meat Processing and Quality,
Mead, G.C. - p. 232-257 , 2004
Link: https://doi.org/10.1533/..
 
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15

Meat quality and consumer requirements:

, In: Poultry Meat Processing and Quality,
Mead, G.C. - p. 1-20 , 2004
Link: https://doi.org/10.1533/..
 
1-15