Phytochemical Screening and Antioxidant Properties of Coagulants and Soft Cheese Produced from Goat Milk Using Different Biocoagulants of Plant Origin

A. O. Ogunlade, V. O. Oyetayo, A. O. Ojokoh

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Production and Evaluation of Ready to Eat Soup Balls from Egusi, Egusi- Kirikiri, Sesame Seed and Groundnut

G. C. Omeire, N. O. Kabuo, C. O. Uchegbu, A. I. Peter-Ikechukwu, C. Amadikwa

Page: 1-6
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Production of Pastries from Selected Banana Cultivars

O. G. Dawodu, A. K. Nwadimma, K. O. Nnoka

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Inactivation of Antibiotic-Resistant Listeria monocytogenes Isolated from Vegetables Using 405nm Ultraviolet Laser Light

K. T. Mumuney, A. A. Farouq, R. M. Aliyu, B. A. Kabiru, H. Salisu, A. D. Ibrahim

Page: 1-7
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Effect of Cooking Methods on the Microbial Load of Beef Collected at Different Hours in Ekpoma Town Market

P. I. Okoh, A. S. Adelani, T. A. Salau

Page: 1-5
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