EVALUATION OF AQUIFERS VULNERABILITY TO CONTAMINATION IN THE YARMOUK RIVER BASIN, IMO STATE, BASED ON DRASTIC METHOD TABLE OF CONTENT CHAPTER ONE 1.0 Introduction/background of the study 1.1 Brief History of the company under study 1.2 Statement of the problem 1.3 Onjective of the study 1.4 Hypothesis formulation 1.5 Significance of the study 1.6 Scope of the …
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MICROBIAL CONTAMINATION OF YOGHURT CHAPTER ONE 1.0 INTRODUCTION Yoghurt is a fermented dairy product obtained from the lactic acid fermentation of milk. It is one of the most popular fermented milk products in the world and produced commercially at home. (Willey et al., 2008). In its commercial production, non fat …
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