AN INVESTIGATION INTO THE HEALTH DANGERS OF POTASSIUM BROMATE IN BREAD
AN INVESTIGATION INTO THE HEALTH DANGERS OF POTASSIUM BROMATE IN BREAD
CHAPTER ONE
1.1 BACKGROUND OF THE STUDY
Bread is an important source of food in Nigeria....
ANALYSIS OF THE HYGEINIC CONDITION OF CANTEEN FOOD SERVICES IN HO POLYTECHNIC
ANALYSIS OF THE HYGEINIC CONDITION OF CANTEEN FOODÂ SERVICES IN HO POLYTECHNIC
ABSTRACT
Ghana like many other developing countries is struggling with the means of providing a...
EVALUATION OF THE PHYSICO CHEMICAL PROPERTIES, PHYTO CHEMICALS AND MINERAL COMPOSITION OF COMMERCIALLY AVAILABLE...
EVALUATION OF THE PHYSICO CHEMICAL PROPERTIES, PHYTO CHEMICALS AND MINERAL COMPOSITION OF COMMERCIALLY AVAILABLE SHEAR BUTTER OIL
1.1 Background to the StudyWorldwide, natural vegetable oil...
DEGRADATIVE CHANGES OF SPICED COMPOSITE FLOUR PRODUCED FROM COWPEA AND BAMBARA NUT DURING STORAGE
DEGRADATIVE CHANGES OF SPICED COMPOSITE FLOUR PRODUCED FROM COWPEA AND BAMBARA NUT DURING STORAGE
1.1 Background to the StudyLegumes have historically been part of expensive...
ANALYSIS OF THE COOKING TIME ON NUTRITIONAL AND ANTI NUTRITIONAL FACTORS OF PLEUROTUSÂ
ANALYSIS OF THE COOKING TIME ON NUTRITIONAL AND ANTI NUTRITIONAL FACTORS OF PLEUROTUS
1.1 Background to the StudyEdible mushrooms are fungi and belong to the...
THE EFFECT OFÂ TOXIN PRODUCTION OF STAPHYLOCOCCUS SPECIES SOLD IN SOME RESTAURANTS
THE EFFECT OFÂ TOXIN PRODUCTION OF STAPHYLOCOCCUS SPECIES SOLD IN SOME RESTAURANTS
1.1 Background to the StudyReady to eat foods can be described as the...
THE EFFECT OF SENSORY EVALUATION OF JAM FROM TAMARIND
THE EFFECT OF SENSORY EVALUATION OF JAM FROM TAMARIND
1.1 Background to the StudyVelvet tamarind tree is commonly called 'Awin' among the Yorubas, and icheku...
EVALUATION OF MICROBACTERIAL ON LOCALLY MADE HERBS SOLD IN ENUGU STATE.
EVALUATION OF MICROBACTERIAL ON LOCALLY MADE HERBS SOLD IN ENUGU STATE.
1.1 Background to the StudyThroughout history, all cultures have employed a variety of plants...
THE EFFECT OF SYNTHESIS OF BIOPLASTIC OF CASSAVA STARCH
THE EFFECT OF SYNTHESIS OF BIOPLASTIC OF CASSAVA STARCH
1.1Â INTRODUCTIONOne of the most current concern with the environment is the accumulated waste of non-degradable...
RHYGIENIC PRACTICES AMONG FOOD VENDORS IN SELECTED SECONDARY SCHOOL
RHYGIENIC PRACTICES AMONG FOOD VENDORS IN SELECTED SECONDARY SCHOOL
1.1. INTRODUCTION.The need for hygiene practice of food vendors in schools is predominantly important with particular...
THE EFFECT OF MICROBIOLOGICAL AND PHYSICO CHEMICAL QUALITIES OF FRESH WATER FISH PONDS
THE EFFECT OF MICROBIOLOGICAL AND PHYSICO CHEMICAL QUALITIES OF FRESH WATER FISH PONDS
1.1 Background to the StudyFish and its product are very important to...
THE EFFECT OF ANTIBACTERIAL PROPERTIES OF MORINGA ROOTS AND STEM
THE EFFECT OF ANTIBACTERIAL PROPERTIES OF MORINGA ROOTS AND STEM
1.1 Background to the StudyMoringa oleifera commonly called moringa, is regarded as one of the...
THE EFFECT OF BODY WEIGHT ON BLOOD PRESSURE OF HYPERTENSIVE PATIENTS.
THE EFFECT OF BODY WEIGHT ON BLOOD PRESSURE OF HYPERTENSIVE PATIENTS.
1.1. INTRODUCTION.In adults of Western societies the positive relationship between blood pressure and body...
THE QUALITY ASSESSMENT OFÂ BODY WEIGHT ON BLOOD PRESSURE OF HYPERTENSIVE PATIENTS.
THE QUALITY ASSESSMENT OFÂ BODY WEIGHT ON BLOOD PRESSURE OF HYPERTENSIVE PATIENTS.
1.1. INTRODUCTION.In adults of Western societies the positive relationship between blood pressure and body...
THE QUALITY EFFECTÂ OF NON ALCOHOLIC BEVERAGE DEVELOPED FROMÂ VARIOUS SPICES
THE QUALITY EFFECTÂ OF NON ALCOHOLIC BEVERAGE DEVELOPED FROMÂ VARIOUS SPICES
1.1 Background to the Study.Hibiscus sabdariffa belongs to the super order Malvaceae and it...
