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The Culture Condition For Maximum Lipase Production By Isolated Micrococcus
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CHAPTER ONE - [ Total Page(s): 2 ]Manifestation of food spoilage are many and vary typically resulting in an off smell, colour, taste and texture.
Reports by Mbajunwa (1998) Obeta, (1983) and Nwagu et al. (2010)
indicates that micrococcus species do not play an active role during
microbial fermentation of Ugba. However, further work on
spoilage association of ugba by Nwagu et al(2010) showed that the
population of Micrococcus sp increased with increase in keeping time of
ugba. This indic ... Continue reading---
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CHAPTER ONE - [ Total Page(s): 2 ]Manifestation of food spoilage are many and vary typically resulting in an off smell, colour, taste and texture.
Reports by Mbajunwa (1998) Obeta, (1983) and Nwagu et al. (2010)
indicates that micrococcus species do not play an active role during
microbial fermentation of Ugba. However, further work on
spoilage association of ugba by Nwagu et al(2010) showed that the
population of Micrococcus sp increased with increase in keeping time of
ugba. This indic ... Continue reading---
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ABSRACT -- [Total Page(s) 1]
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