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Full-Text Articles in Life Sciences
Cyanonews (Vol. 8, No. 2, July 1992), Jeff Elhai
Cyanonews (Vol. 8, No. 2, July 1992), Jeff Elhai
CyanoNews
CyanoNews was a newsletter that served the cyanobacteriological community from 1985 to 2003, with content provided by readers (sort of a blog before there were blogs). The newsletter reported new findings from the lab, summaries of recent meetings (often provided by graduate students and post-docs entering the field), positions sought or available, life transitions, a compendium of recent cyanobacteria-related articles, and other items of interest to those who study cyanobacteria.
Cyanonews (Vol. 8, No. 1, February 1992), Jeff Elhai
Cyanonews (Vol. 8, No. 1, February 1992), Jeff Elhai
CyanoNews
CyanoNews was a newsletter that served the cyanobacteriological community from 1985 to 2003, with content provided by readers (sort of a blog before there were blogs). The newsletter reported new findings from the lab, summaries of recent meetings (often provided by graduate students and post-docs entering the field), positions sought or available, life transitions, a compendium of recent cyanobacteria-related articles, and other items of interest to those who study cyanobacteria.
Ec92-2308 Principles And Practices For Food Sanitation Programs, Susan S. Sumner, Dianne L. Peters
Ec92-2308 Principles And Practices For Food Sanitation Programs, Susan S. Sumner, Dianne L. Peters
University of Nebraska-Lincoln Extension: Historical Materials
Food plant sanitation programs will vary depending on the type of product produced. All sanitation programs begin wtih a commitment to construct, upgrade, and maintain the food processing system. Follow federal, state and local regulations. This publication will concentrate on your food plant sanitation program and will cover the following areas: plant and grounds, plant construction, equipment, receiving and storage, processing and packaging, warehousing and shipping, cleaning and sanitizing, personal hygiene and food handling.
Ec92-2307 Food Microbiology/Foodborne Illness, Julie A. Albrecht, Susan S. Sumner
Ec92-2307 Food Microbiology/Foodborne Illness, Julie A. Albrecht, Susan S. Sumner
University of Nebraska-Lincoln Extension: Historical Materials
This extension circular discusses the microorganisms in food. Bacteria, yeasts, and mold are microorganisms associated with foods. The individual microorganism cannot be seen without the aid of a microscope. Microorganisms may be classified into three groups according to their activity: beneficial, spoilage, and pathogenic. All three microorganisms will be discussed.