Team:Purdue/Tools and References

(Difference between revisions)

Revision as of 00:49, 5 June 2008

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].
University of Guelph Overview of Milk: [http://www.foodsci.uoguelph.ca/dairyedu/home.html].
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.
pH & gene expression old review (1993), but useful. [http://www.blackwell-synergy.com/doi/pdf/10.1111/j.1365-2958.1993.tb01198.x?cookieSet=1]

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]
Biobricks Parts Registry [http://partsregistry.org/Main_Page]

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 #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.
+#'''pH & gene expression''' old review (1993), but useful.  [http://www.blackwell-synergy.com/doi/pdf/10.1111/j.1365-2958.1993.tb01198.x?cookieSet=1]
 ==Useful Tools==