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.
BACKGROUND TO THE STUDY
Housing (Shelter) is unarguably one of the basic nece...
ABSTRACT
The demographic survey of handicapped children was conducted in schools in Plateau State. Five special schools for the handicapp...
ABSTRACT
Medicinal plants constitute a source of raw material for both traditional system of medicine and modern medicin...
Abstract
Present investigations were carried out on the effect of ethanol extract of Desmodium velutinum stem on some liver enzymes of al...
Background of the Study
The concept of democratic principles is described as a form of political...
ABSTRACT
Fraud has been identified as the major cause of distress and unprogressive nature of most busi...
ABSTRACT: This study explores the effectiveness of e-learning platforms in technical education, focusing on their impact on student engagement...
ABSTRACT:
This research explores the impact of artificial intelligence (AI) on management accounting fu...
Abstract: The effectiveness of career fairs in connecting vocational students with employer...
Abstract
The study specifically was aimed at ascertaining the adoption, barrier of adoption of E-commerce and impact of...