BACTERIOLOGICAL ASSESSMENT OF SOME COMMERCIALLY PREPARED YOGHURT – Complete Project Material
[ad_1] BACTERIOLOGICAL ASSESSMENT OF SOME COMMERCIALLY PREPARED YOGHURTABSTRACT Bacteriological assessment of commercially prepared yoghurt was carried out. The pour plate technique was employed using Nutrient Agar, de Man Rogosa Sharpé (MRS) and CLED (Cystein, Lactose,…
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