ABSTRACT
The micro-organism, associated with spoilage of tomatoes shows that tomato contain large amount of water which makes them more susceptible to spoilage by the action of various micro-organism. Out of the (3) three sources of samples used in the assessment revealed that Bacillus species identified in the spoiled sample are the major causes of canned spoilage while the fungi isolates are peniucillum species etc which revealed by the assessment are also the cause of tomato spoilage. In this assessment carried out, it was found out that bacterial species were the source of spoilage rather than bacteria because it dominated all the plates.
Background of the Study
Islamic finance has grown rapidly in recent decades, driven not only by increased...
Background of the Study (400 words)
The liberalization of the insurance market represents a significant policy shift aimed...
Background of the Study
In Bauchi State, food safety awareness remains low, particularly in rural areas where many consumers do not have...
ABSTRACT: This study examines strategies for promoting inclusive education in vocational settings, focusing on enhancing access and participat...
Background of the Study
Cultural heritage tourism involves visiting places that reflect the cultural history, traditions...
Background of the study
Data visualization is an essential component of research analytics, enabling stakeholders to interp...
Background of the Study
Interest rate policies are a key instrument of monetary policy that influence economic stability,...
Background of the Study
Infertility is a major reproductive health concern affecting many couples worldwide, with cultural and social imp...
ABSTRACT
This study was carried out to examine discussion of information literacy as an educational ref...
Background of the Study
Science education plays a critical role in fostering innovation, critical think...