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 work titled “Fraud Control in the Local Government System; Challenges and Prospects; A Study of Ebon...
ABSTRACT
Skilled workforce is critical to the socio-economic development of a country and forms the bac...
ABSTRACT
This write up is concerned with the construction of a light sensitive alarm. The light sensitive alarm is a...
Abstract
This design implementation of this electronic sequential sign post display employs the use of some specialized components. This...
Background Of The Study
In general, migration has been one of the most distinguishing elements of the A...
ABSTRACT: This study examines the influence of early childhood education on negotiation skills among young children. The research aims to asse...
Abstract
This research project is aimed at finding the effect of poor learning environment on the Academic achievement o...
ABSTRACT
Impact of Domestic Investment on Nigeria Economic Growth. Impact of domestic investment on Nigeria economic gr...
Abstract
The study seeks to present an empirical analysis of the impact of inflation on economic growth in Nigeria, usin...
EXCERPT FROM THE STUDY
Liu, Burridge and Sinclair (2002) examined the relationship between economic growth, foreign dire...