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Preparation and Testing of Food Freshness Indicators: an Application-Oriented Learning Module Integrating Basic Concepts of Microbiology and Chemistry Laboratory
We describe a novel 4-day food microbiology laboratory learning module for a first-year, introductory undergraduate course. In the module, the students test the suitability of four different pH indicator dyes as freshness indicators for dairy products. The concepts of serial dilutions, microbial gro...
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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American Society for Microbiology
2022
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9429953/ https://www.ncbi.nlm.nih.gov/pubmed/36061321 http://dx.doi.org/10.1128/jmbe.00063-22 |