"
Purdue/28 May 2008
From 2008.igem.org
(New page: 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 o...) |
|||
| Line 22: | Line 22: | ||
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. | 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. | Microbial and biochemical spoilage of foods: An overview. intVeld, JHJH. ''International Journal of Food Microbiology''. v.33 Pgs. 1-18. 1996. | ||
Revision as of 13:45, 28 May 2008
Literature Review by Craig Barcus
Links to Outside Sources that may be useful
IBE Student Chapter Wiki, [1]
A general overview of milk and how factors affect its lifespan and production, [2].
Go through Purdue Libraries [3] to get to the research databases. I prefer Web of Science.
Wiley Protocols in Molecular Biology. Link will only work on Purdue Recognized Computers. [4]
University of Guelph Overview of Milk: [5].
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.
