Team:Purdue/Tools and References

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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.
#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.
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#'''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==
==Useful Tools==

Revision as of 00:49, 5 June 2008

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.
  5. pH & gene expression old review (1993), but useful. [3]

Useful Tools

  1. Go through Purdue Libraries [4] 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. [5]
  3. Biobricks Parts Registry [6]


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