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Purdue/28 May 2008
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Microbial and biochemical spoilage of foods: An overview. intVeld, JHJH. ''International Journal of Food Microbiology''. v.33 Pgs. 1-18. 1996. | Microbial and biochemical spoilage of foods: An overview. intVeld, JHJH. ''International Journal of Food Microbiology''. v.33 Pgs. 1-18. 1996. | ||
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Revision as of 13:46, 28 May 2008
Literature Review by Craig Barcus
Links to Outside Sources that may be useful
IBE Student Chapter Wiki, [http://openwetware.org/wiki/IBE_Student_Chapters]
A general overview of milk and how factors affect its lifespan and production, [http://www.ilri.org/InfoServ/Webpub/Fulldocs/ILCA_Manual4/Toc.htm#TopOfPage].
Go through Purdue Libraries [http://www.lib.purdue.edu/] to get to the research databases. I prefer Web of Science.
Wiley Protocols in Molecular Biology. Link will only work on Purdue Recognized Computers. [http://www.mrw.interscience.wiley.com/emrw/9780471142720/cp/cpmb/toc]
University of Guelph Overview of Milk: [http://www.foodsci.uoguelph.ca/dairyedu/home.html].
Literature Articles that may be of use
Investigations into the activity of enzymes produced by spoilage-causing bacteria: a possible basis for improved shelf-life estimation: Braun et al. Food Microbiology. v.16 Pgs. 531-540. 1999.
Microbial and biochemical spoilage of foods: An overview. intVeld, JHJH. International Journal of Food Microbiology. v.33 Pgs. 1-18. 1996.
Click Here to return to the notebook.
