MCB 412: FOOD PRESERVATION

Related Works

• Roles of bacteriocins in food safety

• THE USE OF MICROBES AS BIOFERTILIZERS

• ONION IS ASSOCIATED WITH MICRO-ORGANISMS WHICH ARE CAPABLE OF CAUSING SPOILAGE.

• IMPORTANCE OF AGRICULTURAL MICROBIOLOGY

• MICROBIOLOGICAL STUDY ON SPOILAGE OF MANGO FRUIT

• ISOLATION, CHARACTERIZATION AND IDENTIFICATION OF BACTERIA FROM ORGANIC WASTE

• ISOLATION AND CHARACTERIZATION OF MICROORGANISMS FROM STORED PAP (OGI)

• ANTIBACTERIAL ACTIVITY OF SWEET ORANGE (CITRUS SINENSIS) ON STAPHYLOCOCCUS AUREUS AND ESCHERICHIA COLI ISOLATED FROM WOUND INFECTED

• MICROBIOLOGICAL ANALYSIS OF COMMERCIALLY PREPARED YOGHURT

• Food Poisoning And Food Borne Illness