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Series I. Course Material [series]:
  1  
Food Science (F. S.) 101 - Lecture on Genetic Engineering
  1  
F. S. 607 - Advanced Food Microbiology
  1  
F. S. 411 - Food Mycology
  1  
F. S. 411 - Lecture 1
  1  
F. S. - Lectures 2 and 3 - General Characteristics of Fungi
  1  
F. S. 411 - Lecture 4 - Detection, Isolation, and Identification of Fungi
  1  
F. S. 411 - Lecture - Water Activity
  1  
F. S. 411 - Mushrooms - Slides and Notes
  1  
F. S. 411 - Lecture 7 - Zygomycetes
  1  
F. S. 411 - Lecture - Ascomycetes
  1  
F. S. 411 - Lecture 8 - Yeasts
  1  
F. S. 411 - Lecture Materials
  1  
F. S. - Lab 1
  1  
F. S. 411 - Exam III
  1  
F. S. 411 - General
  1  
F. S. 411 - Lecture and Other Materials
  1  
F. S. 394 - Handouts
  1  
F. S. 394 - Handouts
  1  
F. S. 394 - Handouts
  1  
F. S. 394 - Handouts
  1  
F. S. 394 - Lecture 1 - Introduction
  1  
F. S. 394 - Lecture 4 - Inhibitory Substances and Temperature
  1  
F. S. 394 - Lecture 2 - pH
  1  
F. S. 394 - Lecture 3 - Moisture Content/Water Activity: Oxidation-Reduction Potential and Inhibition Substances
  1  
F. S. 394 - Lectures 7 and 8 - Common Methods for Estimating Microorganisms in Foods
  1  
F. S. 394 - Lecture 10 - Pseudomonadaceae and Endobacteriaceae
  1  
F. S. 394 - Lecture 11
  1  
F. S. 394 - Lecture 12
  1  
F. S. 394 - Lecture 13 - Bacillus/Clostridium
  1  
F. S. 394 - Lecture 14 - Fungi in Foods
  1  
F. S. 394 - Lecture 15 - Yeasts
  1  
F. S. 411 - Syllabus
  1  
F. S. 394 - Lectures (1)
  1  
F. S. 394 - Lectures (2)
  1  
F. S. 394 - Lecture 1
  1  
F. S. 394 - Materials
  1  
Industrial Applications of Fungi
  1  
F. S. 497 - Lecture 7 - The Nature and Importance of Foods from the Sea
  1  
F. S. 497 - Lectures 23 and 24 - Sub-Saharan Africa
  1  
F. S. 497 - Lectures 22 and 23 - India
  1  
F. S. 497 - Lectures 20 and 21 - China
  1  
F. S. 394 - Lectures 16 and 17 - Microbiology of Food Fermentations
  1  
Mycology Lecture
  1  
Fungi - U. of Minnesota Short Course
  1  
Newer Methods Lecture
  1  
Cassava Course and Lecture
  2  
Food Microbiology Lecture Notes - Frank Busta
  2  
Food Microbiology Lecture Notes - L. McKay
  2  
Microbiological Criteria of Foods - Don Splittsoesser Lecture