Team:Purdue/Notebook
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'''June 2, 4''' Craig's Milk pH Data | '''June 2, 4''' Craig's Milk pH Data | ||
- | ==References== | + | ==Useful References== |
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+ | #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. | ||
|[[Image:Example_logo.png|200px|right|frame]] | |[[Image:Example_logo.png|200px|right|frame]] |
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Summary of Key Notebook PagesJune 2, 4 Craig's Milk pH Data Useful References
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Tell us more about your project. Give us background. Use this is the abstract of your project. Be descriptive but concise (1-2 paragraphs) | |
Team Example 2 |
Home | The Team | The Project | Parts Submitted to the Registry | Modeling | Notebook |
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(Or you can choose different headings. But you must have a team page, a project page, and a notebook page.)
Notebook
You should make use of the calendar feature on the wiki and start a lab notebook. This may be looked at by the judges to see how your work progressed throughout the summer. It is a very useful organizational tool as well.
Find more information on how to use the calendar feature by going to the general calendar page.