Team:Purdue/Notebook

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Summary of Key Notebook Pages

June 2, 4 Craig's Milk pH Data

Useful References

  1. A general overview of milk and how factors affect its lifespan and production, [1].
  2. University of Guelph Overview of Milk: [2].
  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.
Example logo.png

Tell us more about your project. Give us background. Use this is the abstract of your project. Be descriptive but concise (1-2 paragraphs)

Your team picture
Team Example 2


Home The Team The Project Parts Submitted to the Registry Modeling Notebook

(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.

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