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      <title>LAB MICROBIOLOGY by Rafiq Haikall</title>
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      <language>en-us</language>
      <pubDate>2021-06-05 12:40:11 UTC</pubDate>
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         <title>LAB 4</title>
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         <description><![CDATA[<div>Gram Negative Rod Shaped Bacteria</div>]]></description>
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         <pubDate>2021-06-05 12:42:08 UTC</pubDate>
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         <title>LAB 2</title>
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         <description><![CDATA[<div>Yeast Important in Foods: Microscopic and Macroscopic of Yeasts from Food</div>]]></description>
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         <pubDate>2021-06-05 13:00:21 UTC</pubDate>
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         <title>LAB 3</title>
         <author>rfq_hyqal</author>
         <link>https://padlet.com/rfq_hyqal/yxssth1rr1vkrxa0/wish/1586942189</link>
         <description><![CDATA[<div>Isolation Starter Cultures From Food Products</div>]]></description>
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         <pubDate>2021-06-05 13:34:23 UTC</pubDate>
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         <title>LAB 1</title>
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         <description><![CDATA[<div>Mold identification from food</div>]]></description>
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         <pubDate>2021-06-06 12:56:45 UTC</pubDate>
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         <title>LAB 5</title>
         <author></author>
         <link>https://padlet.com/rfq_hyqal/yxssth1rr1vkrxa0/wish/1588352556</link>
         <description><![CDATA[<div>ISOLATION OF SPORE FORMING BACTERIA FROM DRIED FOODS</div>]]></description>
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         <pubDate>2021-06-06 21:27:19 UTC</pubDate>
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