| 1 |
EVALUATION AND PREVENTION OF FOOD POISONING IN A CATERING ESTABLISHMENT
|
FOOD SCIENCE & TECHNOLOGY
|
54
|
| 2 |
PROXIMATE AND PHYSICOCHEMICAL ANALYSIS OF FISH FLOUR OBTAINED FROM THREE FISH SPECIES
|
FOOD SCIENCE & TECHNOLOGY
|
53
|
| 3 |
AN INVESTIGATION INTO THE HEALTH DANGERS OF POTASSIUM BROMATE IN BREAD
|
FOOD SCIENCE & TECHNOLOGY
|
53
|
| 4 |
THE EFFECT OF NEEM LEAF IN BROILERS FEED AT WEEK SIX
|
FOOD SCIENCE & TECHNOLOGY
|
53
|
| 5 |
INDIGENOUS METHOD OF CONTROLLING COWPEA PESTS
|
FOOD SCIENCE & TECHNOLOGY
|
53
|
| 6 |
PHYSIO CHEMICAL ASSESSMENT OF THE QUALITY SACHET WATER MARKETED IN MINNA METROPOLIS
|
FOOD SCIENCE & TECHNOLOGY
|
53
|
| 7 |
QUALITY AND QUANTITY OF DIET SERVE IN BOARDING SECONDARY SCHOOL
|
FOOD SCIENCE & TECHNOLOGY
|
58
|
| 8 |
EVALUATION OF THE PHYSICOCHEMICAL PROPERTIES, PHYTOCHEMICALS AND MINERAL COMPOSITION OF COMMERCIALLY AVAILABLE SHEAR BUTTER OIL
|
FOOD SCIENCE & TECHNOLOGY
|
57
|
| 9 |
DEGRADATIVE CHANGES OF SPICED COMPOSITE FLOUR PRODUCED FROM COWPEA AND BAMBARA NUT DURING STORAGE
|
FOOD SCIENCE & TECHNOLOGY
|
53
|
| 10 |
QUALITY ASSESSMENT OF COMMERCIALLY AVAILABLE TOMATO PASTE BRANDS IN NIGERIA
|
FOOD SCIENCE & TECHNOLOGY
|
53
|
| 11 |
EFFECT OF COOKING TIME ON ANTI NUTRITIONAL FACTORS AND ADEQUATE COOKING TIME OF Corchorus olitorius(EWEDU)
|
FOOD SCIENCE & TECHNOLOGY
|
57
|
| 12 |
EFFECTS OF COOKING TECHNIQUES AND LEVELS ON THE FORMATION HETEROCYCLIC AMINES IN MEAT AND FISH
|
FOOD SCIENCE & TECHNOLOGY
|
53
|
| 13 |
EFFECTS OF COOKING TIME ON NUTRITIONAL AND ANTI NUTRITIONAL FACTORS OF PLEUROTUS TUBER REGIUM
|
FOOD SCIENCE & TECHNOLOGY
|
58
|
| 14 |
SCREENING FOR TOXIN PRODUCTION OF STAPHYLOCOCCUS SPECIES FROM CHICKEN PIE SOLD IN SOME RESTAURANTS IN ILE- IFE
|
FOOD SCIENCE & TECHNOLOGY
|
57
|
| 15 |
QUALITY ASSESSMENT AND SENSORY EVALUATION OF JAM FROM TAMARIND AND PINEAPPLE
|
FOOD SCIENCE & TECHNOLOGY
|
57
|
| 16 |
THE EFFECT OF MICROBACTERIAL ON LOCALLY MADE HERBS SOLD IN ENUGU STATE
|
FOOD SCIENCE & TECHNOLOGY
|
57
|
| 17 |
SYNTHESIS OF BIOPLASTIC OF CASSAVA STARCH
|
FOOD SCIENCE & TECHNOLOGY
|
57
|
| 18 |
MICROBIOLOGICAL AND PHYSICOCHEMICAL QUALITIES OF FRESHWATER FISH PONDS
|
FOOD SCIENCE & TECHNOLOGY
|
57
|
| 19 |
ANTIBACTERIAL PROPERTIES OF MORINGA ROOTS AND STEM
|
FOOD SCIENCE & TECHNOLOGY
|
53
|
| 20 |
HYGIENIC PRACTICES AMONG FOOD VENDORS IN SELECTED SECONDARY SCHOOL FFF
|
FOOD SCIENCE & TECHNOLOGY
|
54
|
| 21 |
THE EFFECT OF BODY WEIGHT ON BLOOD PRESSURE OF HYPERTENSIVE PATIENTS
|
FOOD SCIENCE & TECHNOLOGY
|
54
|
| 22 |
THE QUALITY ASSESSMENT OF NON-ALCOHOLIC BEVERAGE DEVELOPED FROM HIBISCUS SABDARIFFA AND VARIOUS SPICES
|
FOOD SCIENCE & TECHNOLOGY
|
57
|
| 23 |
THE EFFECT OF HUMAN ACTIVITIES ON SURFACE WATER QUALITY OF EKULU RIVER
|
FOOD SCIENCE & TECHNOLOGY
|
57
|
| 24 |
QUALITY ASSESSMENT OF VARIOUS MILK SAMPLES AVAILABLE IN NIGERIA
|
FOOD SCIENCE & TECHNOLOGY
|
53
|
| 25 |
QUALITY ASSESSMENT OF PALM OIL AVAILABLE IN MAJOR MARKETS IN NIGERIA
|
FOOD SCIENCE & TECHNOLOGY
|
57
|
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