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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.
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This research work was designed to find out the effect of poverty on the academic performa...
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The paper reviews literature which supports the position that culture is a contributor to economic activities of a nation, and b...
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This study is a descriptive survey which examine the causes and counselling strategies that can remedy insecuri...
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Social studies is largely taught in schools using lecture method, which does not promote higher-order thinking skills. One of th...
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Hematological parameters are measurable indices of the blood that serve as a marker for disease diagnosis. The a...
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The study aimed at assessing the impact of social networking on tourism development. The popul...
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Photographs in news stories can stimulate opinion change, either making a reader love the good advertised, or m...
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This study was on oxidative stress status of rat fed with Pentraclethra macrophylla, otherwise known as African oil bean seed oi...
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So much emphasis is placed on aesthetics and infrastructures such that the maintenance takes the back seat. Thi...
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This study was conducted to find out some of the factors influencing drug abuse behaviour amon...