R. M. Blood

Media for 'total' Enterobacteriaceae, coliforms and Escherichia coli.

G. Curtis, R. M. Blood, G.D.W. Curtis, 1995, International journal of food microbiology.

Chapter 10 Media for ‘total’ Enterobacteriaceae, coliforms and Escherichia coli

G. Curtis, R. M. Blood, 1995 .

Chilling of poultry: the effects of process parameters on the level of bacteria in spin‐chiller waters

B. Jarvis, R. M. Blood, 2007 .

The chemistry of the natural tenderisation or maturation of meat

J. Beesley, R. M. Blood, D. Clayson, 1966 .

Food perishability: The determination of the vulnerability of food surfaces to bacterial infection

R. M. Blood, D. Clayson, D. H. F. Clayson, 1957 .