ABSTRACT
Lactic acid bacteria (LAB) associated with gaseous spoilage of modified – atmosphere – packaged, raw, tomato – marinated boiler meat striped were identified on the basis of a restriction fragment.
Lactic acid bacteria are the dominant spoilage organisms in vacuum or modifies atmosphere – packaged meat products. Spoilage is mainly caused by lactobacillus. The activities of these organisms at stationary phase produce the compounds associated with sensory spoilage.
The present study aims to control the food spoilage bacteria associated with food poisoning by LAB where it was isolated from kefir and identified as lactobacillus.
ABSTRACT
This study examines THE IMPACT OF ACCOUNTING FOR LIQUIDITY AND CASH MANAGEMENT in funds, with objectives to understand the curre...
EXCERPT FROM THE STUDY
In Nigeria, there appears to be a great concern about the lack of discipline in our schools. ...
ABSTRACT
Urbanization is a major driver of pressure on land use occasioned by encroachment into periurban agricultural lands which is as...
Background of the study
The use of computers for the gathering, retrieval, transfer, and operation of d...
ABSTRACT
Logistics integration and network orientation in the port and maritime industry have redefined the func...
ABSTRACT
The continous emergence and spread of resistant strains of Plasmodium falciparumisolates to single and combined antimalarial dru...
Abstract: Addressing the digital skills gap in vocational training programs is critical for...
THE IMPACT OF BUDGETING ON CASH FLOW MANAGEMENT
The objectives of this research are to: (1) investigate the impact of budgeting on cash f...
Abstract: This research analyzes the effectiveness of work-based learning (WBL) programs in...
Abstract
The researcher aim at knowing the detail of office information an communication system &...