GGENERAL EXTRACTION OF OLEORESIN AND ESSENTIAL OILS IN HERBS AND SPICES THAT IM… CHAPTER ONE 1.0 INTRODUCTION Herbs and spices have long been used by ancient civilsations for culinary, medicinal and cosmetic… Read More
GGENERAL IMPROVEMENTS ON INDIGENOUS FERMENTED FOODS, PROSPECTS AND CONSTRAINTS… ABSTRACT. This is a review on indigenous fermented foods outlining their traditional status, improvement made towards developing them to the… Read More
GGENERAL EFFECT OF AVAILABILITY OF EQUIPMENT ON STUDENTS’ PERFORMANCE IN FOOD… ABSTRACT The main purpose of this study was to identify the effect of availability of equipment on students’… Read More
GGENERAL NUTRITIONAL DISORDER COMMONLY FOUND IN NIGERIA Food Science And Techno… TABLE OF CONTENTS PAGES Title page i Certification ii Dedication iii Acknowledgement iv Table of Content vi CHAPTER ONE 1.0 Introduction 1 CHAPTER TWO 2.0 History… Read More
GGENERAL IRRADIATION AS A MEANS OF PRESERVATION IN THE FOOD INDUSTRY Food Scien… CHAPTER ONE 1.1INTRODUCTION Food Irradiation is the process of exposing food to ionizing radiation to disinfect, sanitize, sterilize,… Read More
GGENERAL INVESTIGATION ON THE OCCURENCE OF HEAVY METALS IN YOGHURT SOLD Food Sc… ABSTRACT 24 samples of different brands of yoghurt were collected from 2 popular Lagos market and Atomic Absorption… Read More
GGENERAL EFFECT OF NATIONAL AGENCY FOR FOOD AND DRUG ADMINISTRATION AND CONTROL… CHAPTER ONE 1.1INTRODUCTION Concern about the wholesomeness and safety of our foods has increased dramatically, particularly in those… Read More
GGENERAL CAUSES AND PREVENTION OF HAZARDS IN THE FOOD PREPARATION AREA Food Sci… CHAPTER ONE 1.0 INTRODUCTION Occupation hazards constitute a major threat to an active workforce. Fricidences such as back pain,… Read More
GGENERAL PRODUCING AND SENSORY EXAMINATION OF BISCUIT USING WHEAT FLOUR, CASSAV… Abstract Production of biscuit using composite wheat / Abacha / African yam bean flour was investigated. Cassava root… Read More