Team:Purdue/Tools and References

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Useful References

  1. 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].
  2. University of Guelph Overview of Milk: [http://www.foodsci.uoguelph.ca/dairyedu/home.html].
  3. 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.
  4. Microbial and biochemical spoilage of foods: An overview. intVeld, JHJH. International Journal of Food Microbiology. v.33 Pgs. 1-18. 1996.
  5. 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]
  6. Effect of Temperature, Pressure, and CO2 Concentration on the pH of milk: Ma et al. Journal of Dairy Science. v.86 Pgs. 3822-3830. 2003. [http://jds.fass.org/cgi/content/full/86/12/3822]

Useful Tools

  1. Go through Purdue Libraries [http://www.lib.purdue.edu/] to get to the research databases. I prefer Web of Science.
  2. Wiley Protocols in Molecular Biology. Link will only work on Purdue Recognized Computers. [http://www.mrw.interscience.wiley.com/emrw/9780471142720/cp/cpmb/toc]
  3. Biobricks Parts Registry [http://partsregistry.org/Main_Page]


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