Please use this identifier to cite or link to this item:
http://hdl.handle.net/10397/94916
| DC Field | Value | Language |
|---|---|---|
| dc.creator | Wong, Marcus | - |
| dc.date.accessioned | 2022-09-01T07:59:19Z | - |
| dc.date.available | 2022-09-01T07:59:19Z | - |
| dc.identifier.uri | https://oer.lib.polyu.edu.hk/concern/works/fq977v17b | - |
| dc.identifier.uri | http://hdl.handle.net/10397/94916 | - |
| dc.language.iso | chi | - |
| dc.publisher | Hong Kong Polytechnic University | - |
| dc.subject | Bacteria | - |
| dc.subject | Foodborne diseases -- Microbiology | - |
| dc.title | Microbes: Biohazards in Our Food | - |
| dc.type | Video | - |
| dc.type | OER | - |
| dc.contributor.department | Department of Applied Biology and Chemical Technology | - |
| dcterms.abstract | This mini-lecture introduces different types of microorganisms that are commonly found in food. The Faculty of Applied Science and Textiles (FAST) and the Institute of Textiles & Clothing (ITC) organized the mini-lecture series for more than three years. The lectures aim to enrich students' knowledge in creative perspectives and arouse their interest in Sciences, Fashion and Textiles. In view of the unpredictable development of the COVID-19 pandemic, the upcoming mini-lecture Series will be switched from face-to-face mode to online mode. | - |
| dcterms.alternative | 微生物:潛伏食物中的危害 | - |
| dcterms.issued | 2021 | - |
| Appears in Collections: | Open Educational Resources | |
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