ISOLATION AND CHARACTERIZATION OF MICROORGANISMS FROM STORED PAP (OGI) ABSTRACT The microbial changes which took place during the steeping and storage of pan (ogi) was studied. The steeped water had an initial PH of 6.8 which latter reduced to 4.9 at the end of steeping. The bacterial number for the …
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ISOLATION AND CHARACTERIZATION OF MICROORGANISMS FROM STORED PAP (OGI) Format: Ms Word Document Pages: 85 Price: N 5,000 Chapters: 1-5 Get the Complete Project Stored Pap ABSTRACT The microbial changes which took place during the steeping and storage of pan (ogi) was studied. The steeped water had an initial PH …
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