THE EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON THE PHYSICOCHEMICAL PROPERTIES OF ORANGE JUICE (CITRUS SINENSIS) Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 51 | View details ISOLATION AND CHARACTERIZATION OF MICROORGANISMS FROM STORED PAP (OGI) Category: Project Material | Format: doc | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 76 | View details THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 50 | View details “MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON Category: Project Material | Format: doc | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 97 | View details ANALYSIS OF CRUDE PALM OIL Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 71 | View details EXTRACTION OF OIL FROM A LOCAL SEED (GROUNDNUT SEED) AND CHARACTERIZATION Category: Project Material | Format: doc | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 75 | View details FOOD POSIONING, IT’S CAUSES, EFFECT AND CONTROL Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 43 | View details FORMULATION AND PRODUCTIOIN OF ALCOHOL FROM PALM WINE. Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 75 | View details ISOLATION AND CHARACTERIZATION OF BACTERIA ASSOCIATED WITH SELECTED PASTEURIZED DRY MILK POWDER Category: Project Material | Format: doc | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 52 | View details ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD MAKING Category: Project Material | Format: doc | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 70 | View details MAIZE ADJUNCT IN SORGHUM BEER BREWING Category: Project Material | Format: doc | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 37 | View details MICROBIAL EVALUATION OF RAW MILK FROM A DAIRY FARM Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 41 | View details PRODUCTION OF CASSAVA OF STARCH FROM CASSAVA Category: Project Material | Format: doc | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 52 | View details COMPARATIVE ASSESSMENT OF LUBRICANT PRODUCE FROM PALM KERNEL OIL AND TONIMAS LUBRICATING OIL Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 42 | View details COMPARATIVE DETERMINATION OF PROTEIN CONTENTS OF BREADFRUIT, BROWN BEANS AND SOYBEANS Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 72 | View details NUTRIENT COMPOSITION, FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM, ROASTED AFRICAN YAM BEAN AND CRAYFISH Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 45 | View details PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) AND AFRICAN YAM BEAN FLOUR Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 45 | View details DETERMINANTS OF LOCAL RICE CONSUMPTION AMONG HOUSEHOLDS Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 43 | View details DETERMINATION OF HEAVY METALS IN SNACKS Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 24 | View details DEVELOP RECIPE ON MORINGA TEA USING VARIETY OF FLAVOUR, SPICES TO IMPROVE THE FLAVOUR OF MORINGA TEA. Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 39 | View details DIETARY PATTERN AND NUTRITIONAL STATUS OF IN-SCHOOL ADOLESCENTS Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 67 | View details ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN FOOD PRODUCTION Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 31 | View details EFFECT OF DIFFERENT CALCIUM SOURCES ON SHELL FORMATION OF SNAIL Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 27 | View details THE ACCEPTABILITY OF OPAL BASIL IN NIGERIA SOUPS Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 39 | View details EVALUATION OF THE POSSIBLE MUTAGENIC EFFECT OF NATURAL OIL ON THE CHEMICAL COMPOSITION OF MAIZE (ZEA MAY) Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 37 | View details Prev 1 2 3 4 5 6 7 Next Quick Project Search Can't Find What You Are Looking For? 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ISOLATION AND CHARACTERIZATION OF MICROORGANISMS FROM STORED PAP (OGI) Category: Project Material | Format: doc | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 76 | View details THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 50 | View details “MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON Category: Project Material | Format: doc | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 97 | View details ANALYSIS OF CRUDE PALM OIL Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 71 | View details EXTRACTION OF OIL FROM A LOCAL SEED (GROUNDNUT SEED) AND CHARACTERIZATION Category: Project Material | Format: doc | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 75 | View details FOOD POSIONING, IT’S CAUSES, EFFECT AND CONTROL Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 43 | View details FORMULATION AND PRODUCTIOIN OF ALCOHOL FROM PALM WINE. Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 75 | View details ISOLATION AND CHARACTERIZATION OF BACTERIA ASSOCIATED WITH SELECTED PASTEURIZED DRY MILK POWDER Category: Project Material | Format: doc | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 52 | View details ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD MAKING Category: Project Material | Format: doc | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 70 | View details MAIZE ADJUNCT IN SORGHUM BEER BREWING Category: Project Material | Format: doc | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 37 | View details MICROBIAL EVALUATION OF RAW MILK FROM A DAIRY FARM Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 41 | View details PRODUCTION OF CASSAVA OF STARCH FROM CASSAVA Category: Project Material | Format: doc | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 52 | View details COMPARATIVE ASSESSMENT OF LUBRICANT PRODUCE FROM PALM KERNEL OIL AND TONIMAS LUBRICATING OIL Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 42 | View details COMPARATIVE DETERMINATION OF PROTEIN CONTENTS OF BREADFRUIT, BROWN BEANS AND SOYBEANS Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 72 | View details NUTRIENT COMPOSITION, FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM, ROASTED AFRICAN YAM BEAN AND CRAYFISH Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 45 | View details PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) AND AFRICAN YAM BEAN FLOUR Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 45 | View details DETERMINANTS OF LOCAL RICE CONSUMPTION AMONG HOUSEHOLDS Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 43 | View details DETERMINATION OF HEAVY METALS IN SNACKS Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 24 | View details DEVELOP RECIPE ON MORINGA TEA USING VARIETY OF FLAVOUR, SPICES TO IMPROVE THE FLAVOUR OF MORINGA TEA. Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 39 | View details DIETARY PATTERN AND NUTRITIONAL STATUS OF IN-SCHOOL ADOLESCENTS Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 67 | View details ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN FOOD PRODUCTION Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 31 | View details EFFECT OF DIFFERENT CALCIUM SOURCES ON SHELL FORMATION OF SNAIL Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 27 | View details THE ACCEPTABILITY OF OPAL BASIL IN NIGERIA SOUPS Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 39 | View details EVALUATION OF THE POSSIBLE MUTAGENIC EFFECT OF NATURAL OIL ON THE CHEMICAL COMPOSITION OF MAIZE (ZEA MAY) Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 37 | View details Prev 1 2 3 4 5 6 7 Next Quick Project Search Can't Find What You Are Looking For? 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THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 50 | View details “MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON Category: Project Material | Format: doc | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 97 | View details ANALYSIS OF CRUDE PALM OIL Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 71 | View details EXTRACTION OF OIL FROM A LOCAL SEED (GROUNDNUT SEED) AND CHARACTERIZATION Category: Project Material | Format: doc | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 75 | View details FOOD POSIONING, IT’S CAUSES, EFFECT AND CONTROL Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 43 | View details FORMULATION AND PRODUCTIOIN OF ALCOHOL FROM PALM WINE. Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 75 | View details ISOLATION AND CHARACTERIZATION OF BACTERIA ASSOCIATED WITH SELECTED PASTEURIZED DRY MILK POWDER Category: Project Material | Format: doc | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 52 | View details ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD MAKING Category: Project Material | Format: doc | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 70 | View details MAIZE ADJUNCT IN SORGHUM BEER BREWING Category: Project Material | Format: doc | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 37 | View details MICROBIAL EVALUATION OF RAW MILK FROM A DAIRY FARM Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 41 | View details PRODUCTION OF CASSAVA OF STARCH FROM CASSAVA Category: Project Material | Format: doc | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 52 | View details COMPARATIVE ASSESSMENT OF LUBRICANT PRODUCE FROM PALM KERNEL OIL AND TONIMAS LUBRICATING OIL Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 42 | View details COMPARATIVE DETERMINATION OF PROTEIN CONTENTS OF BREADFRUIT, BROWN BEANS AND SOYBEANS Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 72 | View details NUTRIENT COMPOSITION, FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM, ROASTED AFRICAN YAM BEAN AND CRAYFISH Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 45 | View details PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) AND AFRICAN YAM BEAN FLOUR Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 45 | View details DETERMINANTS OF LOCAL RICE CONSUMPTION AMONG HOUSEHOLDS Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 43 | View details DETERMINATION OF HEAVY METALS IN SNACKS Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 24 | View details DEVELOP RECIPE ON MORINGA TEA USING VARIETY OF FLAVOUR, SPICES TO IMPROVE THE FLAVOUR OF MORINGA TEA. Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 39 | View details DIETARY PATTERN AND NUTRITIONAL STATUS OF IN-SCHOOL ADOLESCENTS Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 67 | View details ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN FOOD PRODUCTION Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 31 | View details EFFECT OF DIFFERENT CALCIUM SOURCES ON SHELL FORMATION OF SNAIL Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 27 | View details THE ACCEPTABILITY OF OPAL BASIL IN NIGERIA SOUPS Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 39 | View details EVALUATION OF THE POSSIBLE MUTAGENIC EFFECT OF NATURAL OIL ON THE CHEMICAL COMPOSITION OF MAIZE (ZEA MAY) Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 37 | View details Prev 1 2 3 4 5 6 7 Next Quick Project Search Can't Find What You Are Looking For? 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“MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON Category: Project Material | Format: doc | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 97 | View details ANALYSIS OF CRUDE PALM OIL Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 71 | View details EXTRACTION OF OIL FROM A LOCAL SEED (GROUNDNUT SEED) AND CHARACTERIZATION Category: Project Material | Format: doc | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 75 | View details FOOD POSIONING, IT’S CAUSES, EFFECT AND CONTROL Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 43 | View details FORMULATION AND PRODUCTIOIN OF ALCOHOL FROM PALM WINE. Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 75 | View details ISOLATION AND CHARACTERIZATION OF BACTERIA ASSOCIATED WITH SELECTED PASTEURIZED DRY MILK POWDER Category: Project Material | Format: doc | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 52 | View details ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD MAKING Category: Project Material | Format: doc | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 70 | View details MAIZE ADJUNCT IN SORGHUM BEER BREWING Category: Project Material | Format: doc | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 37 | View details MICROBIAL EVALUATION OF RAW MILK FROM A DAIRY FARM Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 41 | View details PRODUCTION OF CASSAVA OF STARCH FROM CASSAVA Category: Project Material | Format: doc | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 52 | View details COMPARATIVE ASSESSMENT OF LUBRICANT PRODUCE FROM PALM KERNEL OIL AND TONIMAS LUBRICATING OIL Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 42 | View details COMPARATIVE DETERMINATION OF PROTEIN CONTENTS OF BREADFRUIT, BROWN BEANS AND SOYBEANS Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 72 | View details NUTRIENT COMPOSITION, FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM, ROASTED AFRICAN YAM BEAN AND CRAYFISH Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 45 | View details PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) AND AFRICAN YAM BEAN FLOUR Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 45 | View details DETERMINANTS OF LOCAL RICE CONSUMPTION AMONG HOUSEHOLDS Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 43 | View details DETERMINATION OF HEAVY METALS IN SNACKS Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 24 | View details DEVELOP RECIPE ON MORINGA TEA USING VARIETY OF FLAVOUR, SPICES TO IMPROVE THE FLAVOUR OF MORINGA TEA. Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 39 | View details DIETARY PATTERN AND NUTRITIONAL STATUS OF IN-SCHOOL ADOLESCENTS Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 67 | View details ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN FOOD PRODUCTION Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 31 | View details EFFECT OF DIFFERENT CALCIUM SOURCES ON SHELL FORMATION OF SNAIL Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 27 | View details THE ACCEPTABILITY OF OPAL BASIL IN NIGERIA SOUPS Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 39 | View details EVALUATION OF THE POSSIBLE MUTAGENIC EFFECT OF NATURAL OIL ON THE CHEMICAL COMPOSITION OF MAIZE (ZEA MAY) Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 37 | View details Prev 1 2 3 4 5 6 7 Next Quick Project Search Can't Find What You Are Looking For? 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ANALYSIS OF CRUDE PALM OIL Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 71 | View details EXTRACTION OF OIL FROM A LOCAL SEED (GROUNDNUT SEED) AND CHARACTERIZATION Category: Project Material | Format: doc | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 75 | View details FOOD POSIONING, IT’S CAUSES, EFFECT AND CONTROL Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 43 | View details FORMULATION AND PRODUCTIOIN OF ALCOHOL FROM PALM WINE. Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 75 | View details ISOLATION AND CHARACTERIZATION OF BACTERIA ASSOCIATED WITH SELECTED PASTEURIZED DRY MILK POWDER Category: Project Material | Format: doc | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 52 | View details ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD MAKING Category: Project Material | Format: doc | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 70 | View details MAIZE ADJUNCT IN SORGHUM BEER BREWING Category: Project Material | Format: doc | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 37 | View details MICROBIAL EVALUATION OF RAW MILK FROM A DAIRY FARM Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 41 | View details PRODUCTION OF CASSAVA OF STARCH FROM CASSAVA Category: Project Material | Format: doc | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 52 | View details COMPARATIVE ASSESSMENT OF LUBRICANT PRODUCE FROM PALM KERNEL OIL AND TONIMAS LUBRICATING OIL Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 42 | View details COMPARATIVE DETERMINATION OF PROTEIN CONTENTS OF BREADFRUIT, BROWN BEANS AND SOYBEANS Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 72 | View details NUTRIENT COMPOSITION, FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM, ROASTED AFRICAN YAM BEAN AND CRAYFISH Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 45 | View details PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) AND AFRICAN YAM BEAN FLOUR Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 45 | View details DETERMINANTS OF LOCAL RICE CONSUMPTION AMONG HOUSEHOLDS Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 43 | View details DETERMINATION OF HEAVY METALS IN SNACKS Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 24 | View details DEVELOP RECIPE ON MORINGA TEA USING VARIETY OF FLAVOUR, SPICES TO IMPROVE THE FLAVOUR OF MORINGA TEA. Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 39 | View details DIETARY PATTERN AND NUTRITIONAL STATUS OF IN-SCHOOL ADOLESCENTS Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 67 | View details ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN FOOD PRODUCTION Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 31 | View details EFFECT OF DIFFERENT CALCIUM SOURCES ON SHELL FORMATION OF SNAIL Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 27 | View details THE ACCEPTABILITY OF OPAL BASIL IN NIGERIA SOUPS Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 39 | View details EVALUATION OF THE POSSIBLE MUTAGENIC EFFECT OF NATURAL OIL ON THE CHEMICAL COMPOSITION OF MAIZE (ZEA MAY) Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 37 | View details Prev 1 2 3 4 5 6 7 Next Quick Project Search Can't Find What You Are Looking For? 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EXTRACTION OF OIL FROM A LOCAL SEED (GROUNDNUT SEED) AND CHARACTERIZATION Category: Project Material | Format: doc | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 75 | View details FOOD POSIONING, IT’S CAUSES, EFFECT AND CONTROL Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 43 | View details FORMULATION AND PRODUCTIOIN OF ALCOHOL FROM PALM WINE. Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 75 | View details ISOLATION AND CHARACTERIZATION OF BACTERIA ASSOCIATED WITH SELECTED PASTEURIZED DRY MILK POWDER Category: Project Material | Format: doc | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 52 | View details ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD MAKING Category: Project Material | Format: doc | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 70 | View details MAIZE ADJUNCT IN SORGHUM BEER BREWING Category: Project Material | Format: doc | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 37 | View details MICROBIAL EVALUATION OF RAW MILK FROM A DAIRY FARM Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 41 | View details PRODUCTION OF CASSAVA OF STARCH FROM CASSAVA Category: Project Material | Format: doc | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 52 | View details COMPARATIVE ASSESSMENT OF LUBRICANT PRODUCE FROM PALM KERNEL OIL AND TONIMAS LUBRICATING OIL Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 42 | View details COMPARATIVE DETERMINATION OF PROTEIN CONTENTS OF BREADFRUIT, BROWN BEANS AND SOYBEANS Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 72 | View details NUTRIENT COMPOSITION, FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM, ROASTED AFRICAN YAM BEAN AND CRAYFISH Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 45 | View details PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) AND AFRICAN YAM BEAN FLOUR Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 45 | View details DETERMINANTS OF LOCAL RICE CONSUMPTION AMONG HOUSEHOLDS Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 43 | View details DETERMINATION OF HEAVY METALS IN SNACKS Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 24 | View details DEVELOP RECIPE ON MORINGA TEA USING VARIETY OF FLAVOUR, SPICES TO IMPROVE THE FLAVOUR OF MORINGA TEA. Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 39 | View details DIETARY PATTERN AND NUTRITIONAL STATUS OF IN-SCHOOL ADOLESCENTS Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 67 | View details ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN FOOD PRODUCTION Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 31 | View details EFFECT OF DIFFERENT CALCIUM SOURCES ON SHELL FORMATION OF SNAIL Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 27 | View details THE ACCEPTABILITY OF OPAL BASIL IN NIGERIA SOUPS Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 39 | View details EVALUATION OF THE POSSIBLE MUTAGENIC EFFECT OF NATURAL OIL ON THE CHEMICAL COMPOSITION OF MAIZE (ZEA MAY) Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 37 | View details Prev 1 2 3 4 5 6 7 Next Quick Project Search Can't Find What You Are Looking For? Hire a Professional Writer
FOOD POSIONING, IT’S CAUSES, EFFECT AND CONTROL Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 43 | View details FORMULATION AND PRODUCTIOIN OF ALCOHOL FROM PALM WINE. Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 75 | View details ISOLATION AND CHARACTERIZATION OF BACTERIA ASSOCIATED WITH SELECTED PASTEURIZED DRY MILK POWDER Category: Project Material | Format: doc | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 52 | View details ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD MAKING Category: Project Material | Format: doc | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 70 | View details MAIZE ADJUNCT IN SORGHUM BEER BREWING Category: Project Material | Format: doc | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 37 | View details MICROBIAL EVALUATION OF RAW MILK FROM A DAIRY FARM Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 41 | View details PRODUCTION OF CASSAVA OF STARCH FROM CASSAVA Category: Project Material | Format: doc | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 52 | View details COMPARATIVE ASSESSMENT OF LUBRICANT PRODUCE FROM PALM KERNEL OIL AND TONIMAS LUBRICATING OIL Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 42 | View details COMPARATIVE DETERMINATION OF PROTEIN CONTENTS OF BREADFRUIT, BROWN BEANS AND SOYBEANS Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 72 | View details NUTRIENT COMPOSITION, FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM, ROASTED AFRICAN YAM BEAN AND CRAYFISH Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 45 | View details PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) AND AFRICAN YAM BEAN FLOUR Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 45 | View details DETERMINANTS OF LOCAL RICE CONSUMPTION AMONG HOUSEHOLDS Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 43 | View details DETERMINATION OF HEAVY METALS IN SNACKS Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 24 | View details DEVELOP RECIPE ON MORINGA TEA USING VARIETY OF FLAVOUR, SPICES TO IMPROVE THE FLAVOUR OF MORINGA TEA. Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 39 | View details DIETARY PATTERN AND NUTRITIONAL STATUS OF IN-SCHOOL ADOLESCENTS Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 67 | View details ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN FOOD PRODUCTION Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 31 | View details EFFECT OF DIFFERENT CALCIUM SOURCES ON SHELL FORMATION OF SNAIL Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 27 | View details THE ACCEPTABILITY OF OPAL BASIL IN NIGERIA SOUPS Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 39 | View details EVALUATION OF THE POSSIBLE MUTAGENIC EFFECT OF NATURAL OIL ON THE CHEMICAL COMPOSITION OF MAIZE (ZEA MAY) Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 37 | View details Prev 1 2 3 4 5 6 7 Next Quick Project Search Can't Find What You Are Looking For? Hire a Professional Writer
FORMULATION AND PRODUCTIOIN OF ALCOHOL FROM PALM WINE. Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 75 | View details ISOLATION AND CHARACTERIZATION OF BACTERIA ASSOCIATED WITH SELECTED PASTEURIZED DRY MILK POWDER Category: Project Material | Format: doc | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 52 | View details ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD MAKING Category: Project Material | Format: doc | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 70 | View details MAIZE ADJUNCT IN SORGHUM BEER BREWING Category: Project Material | Format: doc | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 37 | View details MICROBIAL EVALUATION OF RAW MILK FROM A DAIRY FARM Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 41 | View details PRODUCTION OF CASSAVA OF STARCH FROM CASSAVA Category: Project Material | Format: doc | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 52 | View details COMPARATIVE ASSESSMENT OF LUBRICANT PRODUCE FROM PALM KERNEL OIL AND TONIMAS LUBRICATING OIL Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 42 | View details COMPARATIVE DETERMINATION OF PROTEIN CONTENTS OF BREADFRUIT, BROWN BEANS AND SOYBEANS Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 72 | View details NUTRIENT COMPOSITION, FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM, ROASTED AFRICAN YAM BEAN AND CRAYFISH Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 45 | View details PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) AND AFRICAN YAM BEAN FLOUR Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 45 | View details DETERMINANTS OF LOCAL RICE CONSUMPTION AMONG HOUSEHOLDS Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 43 | View details DETERMINATION OF HEAVY METALS IN SNACKS Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 24 | View details DEVELOP RECIPE ON MORINGA TEA USING VARIETY OF FLAVOUR, SPICES TO IMPROVE THE FLAVOUR OF MORINGA TEA. Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 39 | View details DIETARY PATTERN AND NUTRITIONAL STATUS OF IN-SCHOOL ADOLESCENTS Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 67 | View details ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN FOOD PRODUCTION Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 31 | View details EFFECT OF DIFFERENT CALCIUM SOURCES ON SHELL FORMATION OF SNAIL Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 27 | View details THE ACCEPTABILITY OF OPAL BASIL IN NIGERIA SOUPS Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 39 | View details EVALUATION OF THE POSSIBLE MUTAGENIC EFFECT OF NATURAL OIL ON THE CHEMICAL COMPOSITION OF MAIZE (ZEA MAY) Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 37 | View details Prev 1 2 3 4 5 6 7 Next Quick Project Search Can't Find What You Are Looking For? Hire a Professional Writer
ISOLATION AND CHARACTERIZATION OF BACTERIA ASSOCIATED WITH SELECTED PASTEURIZED DRY MILK POWDER Category: Project Material | Format: doc | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 52 | View details ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD MAKING Category: Project Material | Format: doc | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 70 | View details MAIZE ADJUNCT IN SORGHUM BEER BREWING Category: Project Material | Format: doc | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 37 | View details MICROBIAL EVALUATION OF RAW MILK FROM A DAIRY FARM Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 41 | View details PRODUCTION OF CASSAVA OF STARCH FROM CASSAVA Category: Project Material | Format: doc | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 52 | View details COMPARATIVE ASSESSMENT OF LUBRICANT PRODUCE FROM PALM KERNEL OIL AND TONIMAS LUBRICATING OIL Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 42 | View details COMPARATIVE DETERMINATION OF PROTEIN CONTENTS OF BREADFRUIT, BROWN BEANS AND SOYBEANS Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 72 | View details NUTRIENT COMPOSITION, FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM, ROASTED AFRICAN YAM BEAN AND CRAYFISH Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 45 | View details PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) AND AFRICAN YAM BEAN FLOUR Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 45 | View details DETERMINANTS OF LOCAL RICE CONSUMPTION AMONG HOUSEHOLDS Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 43 | View details DETERMINATION OF HEAVY METALS IN SNACKS Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 24 | View details DEVELOP RECIPE ON MORINGA TEA USING VARIETY OF FLAVOUR, SPICES TO IMPROVE THE FLAVOUR OF MORINGA TEA. Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 39 | View details DIETARY PATTERN AND NUTRITIONAL STATUS OF IN-SCHOOL ADOLESCENTS Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 67 | View details ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN FOOD PRODUCTION Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 31 | View details EFFECT OF DIFFERENT CALCIUM SOURCES ON SHELL FORMATION OF SNAIL Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 27 | View details THE ACCEPTABILITY OF OPAL BASIL IN NIGERIA SOUPS Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 39 | View details EVALUATION OF THE POSSIBLE MUTAGENIC EFFECT OF NATURAL OIL ON THE CHEMICAL COMPOSITION OF MAIZE (ZEA MAY) Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 37 | View details Prev 1 2 3 4 5 6 7 Next Quick Project Search Can't Find What You Are Looking For? Hire a Professional Writer
ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD MAKING Category: Project Material | Format: doc | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 70 | View details MAIZE ADJUNCT IN SORGHUM BEER BREWING Category: Project Material | Format: doc | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 37 | View details MICROBIAL EVALUATION OF RAW MILK FROM A DAIRY FARM Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 41 | View details PRODUCTION OF CASSAVA OF STARCH FROM CASSAVA Category: Project Material | Format: doc | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 52 | View details COMPARATIVE ASSESSMENT OF LUBRICANT PRODUCE FROM PALM KERNEL OIL AND TONIMAS LUBRICATING OIL Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 42 | View details COMPARATIVE DETERMINATION OF PROTEIN CONTENTS OF BREADFRUIT, BROWN BEANS AND SOYBEANS Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 72 | View details NUTRIENT COMPOSITION, FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM, ROASTED AFRICAN YAM BEAN AND CRAYFISH Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 45 | View details PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) AND AFRICAN YAM BEAN FLOUR Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 45 | View details DETERMINANTS OF LOCAL RICE CONSUMPTION AMONG HOUSEHOLDS Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 43 | View details DETERMINATION OF HEAVY METALS IN SNACKS Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 24 | View details DEVELOP RECIPE ON MORINGA TEA USING VARIETY OF FLAVOUR, SPICES TO IMPROVE THE FLAVOUR OF MORINGA TEA. Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 39 | View details DIETARY PATTERN AND NUTRITIONAL STATUS OF IN-SCHOOL ADOLESCENTS Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 67 | View details ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN FOOD PRODUCTION Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 31 | View details EFFECT OF DIFFERENT CALCIUM SOURCES ON SHELL FORMATION OF SNAIL Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 27 | View details THE ACCEPTABILITY OF OPAL BASIL IN NIGERIA SOUPS Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 39 | View details EVALUATION OF THE POSSIBLE MUTAGENIC EFFECT OF NATURAL OIL ON THE CHEMICAL COMPOSITION OF MAIZE (ZEA MAY) Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 37 | View details Prev 1 2 3 4 5 6 7 Next Quick Project Search Can't Find What You Are Looking For? Hire a Professional Writer
MAIZE ADJUNCT IN SORGHUM BEER BREWING Category: Project Material | Format: doc | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 37 | View details MICROBIAL EVALUATION OF RAW MILK FROM A DAIRY FARM Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 41 | View details PRODUCTION OF CASSAVA OF STARCH FROM CASSAVA Category: Project Material | Format: doc | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 52 | View details COMPARATIVE ASSESSMENT OF LUBRICANT PRODUCE FROM PALM KERNEL OIL AND TONIMAS LUBRICATING OIL Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 42 | View details COMPARATIVE DETERMINATION OF PROTEIN CONTENTS OF BREADFRUIT, BROWN BEANS AND SOYBEANS Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 72 | View details NUTRIENT COMPOSITION, FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM, ROASTED AFRICAN YAM BEAN AND CRAYFISH Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 45 | View details PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) AND AFRICAN YAM BEAN FLOUR Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 45 | View details DETERMINANTS OF LOCAL RICE CONSUMPTION AMONG HOUSEHOLDS Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 43 | View details DETERMINATION OF HEAVY METALS IN SNACKS Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 24 | View details DEVELOP RECIPE ON MORINGA TEA USING VARIETY OF FLAVOUR, SPICES TO IMPROVE THE FLAVOUR OF MORINGA TEA. Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 39 | View details DIETARY PATTERN AND NUTRITIONAL STATUS OF IN-SCHOOL ADOLESCENTS Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 67 | View details ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN FOOD PRODUCTION Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 31 | View details EFFECT OF DIFFERENT CALCIUM SOURCES ON SHELL FORMATION OF SNAIL Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 27 | View details THE ACCEPTABILITY OF OPAL BASIL IN NIGERIA SOUPS Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 39 | View details EVALUATION OF THE POSSIBLE MUTAGENIC EFFECT OF NATURAL OIL ON THE CHEMICAL COMPOSITION OF MAIZE (ZEA MAY) Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 37 | View details Prev 1 2 3 4 5 6 7 Next Quick Project Search Can't Find What You Are Looking For? Hire a Professional Writer
MICROBIAL EVALUATION OF RAW MILK FROM A DAIRY FARM Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 41 | View details PRODUCTION OF CASSAVA OF STARCH FROM CASSAVA Category: Project Material | Format: doc | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 52 | View details COMPARATIVE ASSESSMENT OF LUBRICANT PRODUCE FROM PALM KERNEL OIL AND TONIMAS LUBRICATING OIL Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 42 | View details COMPARATIVE DETERMINATION OF PROTEIN CONTENTS OF BREADFRUIT, BROWN BEANS AND SOYBEANS Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 72 | View details NUTRIENT COMPOSITION, FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM, ROASTED AFRICAN YAM BEAN AND CRAYFISH Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 45 | View details PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) AND AFRICAN YAM BEAN FLOUR Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 45 | View details DETERMINANTS OF LOCAL RICE CONSUMPTION AMONG HOUSEHOLDS Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 43 | View details DETERMINATION OF HEAVY METALS IN SNACKS Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 24 | View details DEVELOP RECIPE ON MORINGA TEA USING VARIETY OF FLAVOUR, SPICES TO IMPROVE THE FLAVOUR OF MORINGA TEA. Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 39 | View details DIETARY PATTERN AND NUTRITIONAL STATUS OF IN-SCHOOL ADOLESCENTS Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 67 | View details ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN FOOD PRODUCTION Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 31 | View details EFFECT OF DIFFERENT CALCIUM SOURCES ON SHELL FORMATION OF SNAIL Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 27 | View details THE ACCEPTABILITY OF OPAL BASIL IN NIGERIA SOUPS Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 39 | View details EVALUATION OF THE POSSIBLE MUTAGENIC EFFECT OF NATURAL OIL ON THE CHEMICAL COMPOSITION OF MAIZE (ZEA MAY) Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 37 | View details Prev 1 2 3 4 5 6 7 Next Quick Project Search Can't Find What You Are Looking For? Hire a Professional Writer
PRODUCTION OF CASSAVA OF STARCH FROM CASSAVA Category: Project Material | Format: doc | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 52 | View details COMPARATIVE ASSESSMENT OF LUBRICANT PRODUCE FROM PALM KERNEL OIL AND TONIMAS LUBRICATING OIL Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 42 | View details COMPARATIVE DETERMINATION OF PROTEIN CONTENTS OF BREADFRUIT, BROWN BEANS AND SOYBEANS Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 72 | View details NUTRIENT COMPOSITION, FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM, ROASTED AFRICAN YAM BEAN AND CRAYFISH Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 45 | View details PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) AND AFRICAN YAM BEAN FLOUR Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 45 | View details DETERMINANTS OF LOCAL RICE CONSUMPTION AMONG HOUSEHOLDS Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 43 | View details DETERMINATION OF HEAVY METALS IN SNACKS Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 24 | View details DEVELOP RECIPE ON MORINGA TEA USING VARIETY OF FLAVOUR, SPICES TO IMPROVE THE FLAVOUR OF MORINGA TEA. Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 39 | View details DIETARY PATTERN AND NUTRITIONAL STATUS OF IN-SCHOOL ADOLESCENTS Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 67 | View details ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN FOOD PRODUCTION Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 31 | View details EFFECT OF DIFFERENT CALCIUM SOURCES ON SHELL FORMATION OF SNAIL Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 27 | View details THE ACCEPTABILITY OF OPAL BASIL IN NIGERIA SOUPS Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 39 | View details EVALUATION OF THE POSSIBLE MUTAGENIC EFFECT OF NATURAL OIL ON THE CHEMICAL COMPOSITION OF MAIZE (ZEA MAY) Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 37 | View details Prev 1 2 3 4 5 6 7 Next Quick Project Search Can't Find What You Are Looking For? Hire a Professional Writer
COMPARATIVE ASSESSMENT OF LUBRICANT PRODUCE FROM PALM KERNEL OIL AND TONIMAS LUBRICATING OIL Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 42 | View details COMPARATIVE DETERMINATION OF PROTEIN CONTENTS OF BREADFRUIT, BROWN BEANS AND SOYBEANS Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 72 | View details NUTRIENT COMPOSITION, FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM, ROASTED AFRICAN YAM BEAN AND CRAYFISH Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 45 | View details PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) AND AFRICAN YAM BEAN FLOUR Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 45 | View details DETERMINANTS OF LOCAL RICE CONSUMPTION AMONG HOUSEHOLDS Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 43 | View details DETERMINATION OF HEAVY METALS IN SNACKS Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 24 | View details DEVELOP RECIPE ON MORINGA TEA USING VARIETY OF FLAVOUR, SPICES TO IMPROVE THE FLAVOUR OF MORINGA TEA. Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 39 | View details DIETARY PATTERN AND NUTRITIONAL STATUS OF IN-SCHOOL ADOLESCENTS Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 67 | View details ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN FOOD PRODUCTION Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 31 | View details EFFECT OF DIFFERENT CALCIUM SOURCES ON SHELL FORMATION OF SNAIL Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 27 | View details THE ACCEPTABILITY OF OPAL BASIL IN NIGERIA SOUPS Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 39 | View details EVALUATION OF THE POSSIBLE MUTAGENIC EFFECT OF NATURAL OIL ON THE CHEMICAL COMPOSITION OF MAIZE (ZEA MAY) Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 37 | View details Prev 1 2 3 4 5 6 7 Next Quick Project Search Can't Find What You Are Looking For? Hire a Professional Writer
COMPARATIVE DETERMINATION OF PROTEIN CONTENTS OF BREADFRUIT, BROWN BEANS AND SOYBEANS Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 72 | View details NUTRIENT COMPOSITION, FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM, ROASTED AFRICAN YAM BEAN AND CRAYFISH Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 45 | View details PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) AND AFRICAN YAM BEAN FLOUR Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 45 | View details DETERMINANTS OF LOCAL RICE CONSUMPTION AMONG HOUSEHOLDS Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 43 | View details DETERMINATION OF HEAVY METALS IN SNACKS Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 24 | View details DEVELOP RECIPE ON MORINGA TEA USING VARIETY OF FLAVOUR, SPICES TO IMPROVE THE FLAVOUR OF MORINGA TEA. Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 39 | View details DIETARY PATTERN AND NUTRITIONAL STATUS OF IN-SCHOOL ADOLESCENTS Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 67 | View details ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN FOOD PRODUCTION Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 31 | View details EFFECT OF DIFFERENT CALCIUM SOURCES ON SHELL FORMATION OF SNAIL Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 27 | View details THE ACCEPTABILITY OF OPAL BASIL IN NIGERIA SOUPS Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 39 | View details EVALUATION OF THE POSSIBLE MUTAGENIC EFFECT OF NATURAL OIL ON THE CHEMICAL COMPOSITION OF MAIZE (ZEA MAY) Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 37 | View details Prev 1 2 3 4 5 6 7 Next Quick Project Search Can't Find What You Are Looking For? Hire a Professional Writer
NUTRIENT COMPOSITION, FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM, ROASTED AFRICAN YAM BEAN AND CRAYFISH Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 45 | View details PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) AND AFRICAN YAM BEAN FLOUR Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 45 | View details DETERMINANTS OF LOCAL RICE CONSUMPTION AMONG HOUSEHOLDS Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 43 | View details DETERMINATION OF HEAVY METALS IN SNACKS Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 24 | View details DEVELOP RECIPE ON MORINGA TEA USING VARIETY OF FLAVOUR, SPICES TO IMPROVE THE FLAVOUR OF MORINGA TEA. Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 39 | View details DIETARY PATTERN AND NUTRITIONAL STATUS OF IN-SCHOOL ADOLESCENTS Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 67 | View details ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN FOOD PRODUCTION Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 31 | View details EFFECT OF DIFFERENT CALCIUM SOURCES ON SHELL FORMATION OF SNAIL Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 27 | View details THE ACCEPTABILITY OF OPAL BASIL IN NIGERIA SOUPS Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 39 | View details EVALUATION OF THE POSSIBLE MUTAGENIC EFFECT OF NATURAL OIL ON THE CHEMICAL COMPOSITION OF MAIZE (ZEA MAY) Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 37 | View details Prev 1 2 3 4 5 6 7 Next Quick Project Search Can't Find What You Are Looking For? Hire a Professional Writer
PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) AND AFRICAN YAM BEAN FLOUR Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 45 | View details DETERMINANTS OF LOCAL RICE CONSUMPTION AMONG HOUSEHOLDS Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 43 | View details DETERMINATION OF HEAVY METALS IN SNACKS Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 24 | View details DEVELOP RECIPE ON MORINGA TEA USING VARIETY OF FLAVOUR, SPICES TO IMPROVE THE FLAVOUR OF MORINGA TEA. Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 39 | View details DIETARY PATTERN AND NUTRITIONAL STATUS OF IN-SCHOOL ADOLESCENTS Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 67 | View details ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN FOOD PRODUCTION Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 31 | View details EFFECT OF DIFFERENT CALCIUM SOURCES ON SHELL FORMATION OF SNAIL Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 27 | View details THE ACCEPTABILITY OF OPAL BASIL IN NIGERIA SOUPS Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 39 | View details EVALUATION OF THE POSSIBLE MUTAGENIC EFFECT OF NATURAL OIL ON THE CHEMICAL COMPOSITION OF MAIZE (ZEA MAY) Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 37 | View details Prev 1 2 3 4 5 6 7 Next Quick Project Search Can't Find What You Are Looking For? Hire a Professional Writer
DETERMINANTS OF LOCAL RICE CONSUMPTION AMONG HOUSEHOLDS Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 43 | View details DETERMINATION OF HEAVY METALS IN SNACKS Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 24 | View details DEVELOP RECIPE ON MORINGA TEA USING VARIETY OF FLAVOUR, SPICES TO IMPROVE THE FLAVOUR OF MORINGA TEA. Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 39 | View details DIETARY PATTERN AND NUTRITIONAL STATUS OF IN-SCHOOL ADOLESCENTS Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 67 | View details ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN FOOD PRODUCTION Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 31 | View details EFFECT OF DIFFERENT CALCIUM SOURCES ON SHELL FORMATION OF SNAIL Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 27 | View details THE ACCEPTABILITY OF OPAL BASIL IN NIGERIA SOUPS Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 39 | View details EVALUATION OF THE POSSIBLE MUTAGENIC EFFECT OF NATURAL OIL ON THE CHEMICAL COMPOSITION OF MAIZE (ZEA MAY) Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 37 | View details Prev 1 2 3 4 5 6 7 Next Quick Project Search Can't Find What You Are Looking For? Hire a Professional Writer
DETERMINATION OF HEAVY METALS IN SNACKS Category: Project Material | Format: docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 24 | View details DEVELOP RECIPE ON MORINGA TEA USING VARIETY OF FLAVOUR, SPICES TO IMPROVE THE FLAVOUR OF MORINGA TEA. Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 39 | View details DIETARY PATTERN AND NUTRITIONAL STATUS OF IN-SCHOOL ADOLESCENTS Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 67 | View details ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN FOOD PRODUCTION Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 31 | View details EFFECT OF DIFFERENT CALCIUM SOURCES ON SHELL FORMATION OF SNAIL Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 27 | View details THE ACCEPTABILITY OF OPAL BASIL IN NIGERIA SOUPS Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 39 | View details EVALUATION OF THE POSSIBLE MUTAGENIC EFFECT OF NATURAL OIL ON THE CHEMICAL COMPOSITION OF MAIZE (ZEA MAY) Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 37 | View details Prev 1 2 3 4 5 6 7 Next Quick Project Search Can't Find What You Are Looking For? Hire a Professional Writer
DEVELOP RECIPE ON MORINGA TEA USING VARIETY OF FLAVOUR, SPICES TO IMPROVE THE FLAVOUR OF MORINGA TEA. Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 39 | View details DIETARY PATTERN AND NUTRITIONAL STATUS OF IN-SCHOOL ADOLESCENTS Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 67 | View details ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN FOOD PRODUCTION Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 31 | View details EFFECT OF DIFFERENT CALCIUM SOURCES ON SHELL FORMATION OF SNAIL Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 27 | View details THE ACCEPTABILITY OF OPAL BASIL IN NIGERIA SOUPS Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 39 | View details EVALUATION OF THE POSSIBLE MUTAGENIC EFFECT OF NATURAL OIL ON THE CHEMICAL COMPOSITION OF MAIZE (ZEA MAY) Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 37 | View details Prev 1 2 3 4 5 6 7 Next Quick Project Search Can't Find What You Are Looking For? Hire a Professional Writer
DIETARY PATTERN AND NUTRITIONAL STATUS OF IN-SCHOOL ADOLESCENTS Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 67 | View details ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN FOOD PRODUCTION Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 31 | View details EFFECT OF DIFFERENT CALCIUM SOURCES ON SHELL FORMATION OF SNAIL Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 27 | View details THE ACCEPTABILITY OF OPAL BASIL IN NIGERIA SOUPS Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 39 | View details EVALUATION OF THE POSSIBLE MUTAGENIC EFFECT OF NATURAL OIL ON THE CHEMICAL COMPOSITION OF MAIZE (ZEA MAY) Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 37 | View details Prev 1 2 3 4 5 6 7 Next
ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN FOOD PRODUCTION Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 31 | View details EFFECT OF DIFFERENT CALCIUM SOURCES ON SHELL FORMATION OF SNAIL Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 27 | View details THE ACCEPTABILITY OF OPAL BASIL IN NIGERIA SOUPS Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 39 | View details EVALUATION OF THE POSSIBLE MUTAGENIC EFFECT OF NATURAL OIL ON THE CHEMICAL COMPOSITION OF MAIZE (ZEA MAY) Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 37 | View details Prev 1 2 3 4 5 6 7 Next
EFFECT OF DIFFERENT CALCIUM SOURCES ON SHELL FORMATION OF SNAIL Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 27 | View details THE ACCEPTABILITY OF OPAL BASIL IN NIGERIA SOUPS Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 39 | View details EVALUATION OF THE POSSIBLE MUTAGENIC EFFECT OF NATURAL OIL ON THE CHEMICAL COMPOSITION OF MAIZE (ZEA MAY) Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 37 | View details Prev 1 2 3 4 5 6 7 Next
THE ACCEPTABILITY OF OPAL BASIL IN NIGERIA SOUPS Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 39 | View details EVALUATION OF THE POSSIBLE MUTAGENIC EFFECT OF NATURAL OIL ON THE CHEMICAL COMPOSITION OF MAIZE (ZEA MAY) Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 37 | View details Prev 1 2 3 4 5 6 7 Next
EVALUATION OF THE POSSIBLE MUTAGENIC EFFECT OF NATURAL OIL ON THE CHEMICAL COMPOSITION OF MAIZE (ZEA MAY) Category: Project Material | Format: Docx | Price: 3000 | Department: Food science and technology | Study level: Undergraduate | No. of Pages: 37 | View details
