FOOD SCIENCE AND TECHNOLOGY

FOOD SCIENCE AND TECHNOLOGY PROJECT TOPICS AND MATERIALS

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BACTERIOLOGICAL ASSESSMENT OF TWO FOOD SERVICE CENTERS IN LADOKE AKINTOLA UNIVERSITY OF TECHNOLOGY, OYO STATE.

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DEGRADATIVE CHANGES OF SPICED COMPOSITE FLOUR PRODUCED FROM COWPEA AND BAMBARA NUT DURING STORAGE

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INDIGENOUS METHOD OF CONTROLLING COWPEA PESTS

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NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI SAMPLES IN OSUN STATE

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RHYGIENIC PRACTICES AMONG FOOD VENDORS IN SELECTED SECONDARY SCHOOL

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