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FOOD SAFETY BEHAVIOR ATTITUDE AND PRACTICES OF STREET FOOD VENDORS AND CONSUMERS IN EDO STATE [PDF]
CHAPTER ONE INTRODUCTION Background Information Street foods are described as ready-to-eat foods and beverages prepared and sold by vendors or hawkers especially in streets and other similar public places (FAO, 1989). According to the FAO, street foods contribute significantly to the diets of many people […]
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EXAMINATION OF JOLLOF RICE SERVED IN THREE FOOD OUTLETS IN AUCHI FOR PATHOGENIC ORGANISMS [PDF]
CHAPTER ONE INTRODUCTION 1.0 BACKGROUND OF THE STUDY The intention of food safely is to prevent food poisoning (the transmission of disease through food and to maintain the who lesomeness of the food product through all stages of processing, until it is finally extern. No […]
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EFFECTIVE KILLING METHOD OF GRASS CUTTER ON THE SENSORY QUALITY OF THE MEAT UNDER ROOM STORAGE [PDF]
CHAPTER ONE INTRODUCTION The grasscutter (thyoroumys Swinderionus) variously known as the warsh cane-rot ground hog and in trancophone West Africa, the aulocode or incorrectly. The animal is a rodent but not a rat proper since it belongs to the hystricomorpharat proper since it belongs to […]
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CONVENIENCE FOOD IN CATERING INDUSTRY [PDF]
CHAPTER ONE INTRODUCTION 1.1 BACKGROUND OF THE STUDY Since World War II, there has been a rapid growth in the use of convenience foods in home-prepared meals, (Jean, 2005). Convenience foods are characterized by frozen, canned, dry mixes, powdered, and freeze-dried products. Consumers, familiar with […]
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COMPARATIVE ANALYSIS ON CORN FLOUR AS AN ALTERNATIVE TO WHEAT FLOUR IN SNACKS PRODUCTION [PDF]
CHAPTER ONE INTRODUCTION 1.1 BACKGROUND OF THE STUDY Corn and wheat flour is one of the most important cereal grains in the world, it serves as a staple food for approximately 400 million people in developing countries and it is used as a food ingredient […]
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COMPARATIVE ANALYSIS ON CORN FLOUR AS AN ALTERNATIVE TO WHEAT FLOUR IN SNACKS PRODUCTION [PDF]
CHAPTER ONE INTRODUCTION 1.1 BACKGROUND OF THE STUDY Corn and wheat flour is one of the most important cereal grains in the world, it serves as a staple food for approximately 400 million people in developing countries and it is used as a food ingredient […]
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COMPARATIVE ANALYSIS OF THE MULTI-DRUG RESISTANCE PATTERN IN PSEUDOMONAS DERUGINOSE ISOLATED FROM VARIOUS SOURCE [PDF]
CHAPTER ONE INTRODUCTION 1.1 BACKGROUND OF THE STUDY One of the most important challenges for physicians is the adequate treatment of infections due to Gram-negative pathogens because of the increasing antimicrobial resistance in the healthcare setting. Among infections caused by Gram-negative rods, Pseudomonas […]
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COMPARATIVE ANALYSIS OF USING DIFFERENT POTS IN COOKING [PDF]
CHAPTER ONE INTRODUCTION 1.1 BACKGROUND OF THE STUDY Cookware and pots are types of food preparation containers, commonly found in a kitchen. Cookware comprises cooking vessels, such as saucepans and frying pans, intended for use on a stove or range cooktop. Bakeware comprises cooking vessels […]
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THE CHALLENGES OF RATING VALUATION IN NIGERIA (CASE STUDY OF LAGOS STATE) [PDF]
CHAPTER ONE INTRODUCTION Background to the Study It was in 1987, in the wake of some well publicized research works by actuaries Hager and Lord that Drivers Jonas first sponsored Investment Property Databank (IPD) to carry out detailed research into valuation accuracy in the United […]
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CAUSES, EFFECT AND SOLUTIONS TO THE CASES OF BUILDING COLLAPSE IN NIGERIA [PDF]
CHAPTER ONE INTRODUCTION 1.1 BACKGROUND TO THE STUDY Since independence, the Nigeria government has desperately continued to make concerted effort in the area of quantitative (but not qualitative) supply of mass housing through huge budgetary and policy provisions but, surprisingly, the rate at which existing […]
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