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
Secondary school students³ perceptions of examination malpractices and examination ethics were assess...
Abstract: Integrating digital literacy into vocational curricula is essential for preparing...
CHAPTER ONE
INTRODUCTION
Background of the...
Abstract
Information technology has expanded rapidly over the years as a result of fast growth of science and technology. Developing succ...
BACKGROUND TO THE STUDY
It is impossible to place an adequate amount of emphasis on the benefits obtained from investin...
ABSTRACT: Exploring the role of early childhood education in climate change ada...
ABSTRACT
Wildland fire spread is one of the most challenging problems faced by reserved or unreserved vegetation in many developed and de...
ABSTRACT
The exudate from cashew tree, referred to as cashew gum (CG) had been investigated for use as binder in conventional tablet form...
BACKGROUND OF THE STUDY
The development of person...
BACKGROUND OF THE STUDY
National income is the sum of the money value of all the commodities and servic...