[New post] Microbial Analysis of Toast Bread

TMLT Editorials posted: "Microbial Analysis of Toast Bread ABSTRACT The analysis of toasted bread was carried out to determine the microbial load. A total of two sample were collected from Douglas market. The analysis was performed in the microbiology laboratory, Imo State Univ" New post on Current School News Microbial Analysis of Toast Bread by TMLT Editorials Microbial Analysis of Toast Bread ABSTRACT The analysis of toasted bread was carried out to determine the microbial load. A total of two sample were collected from Douglas market. The analysis was performed in the microbiology laboratory, Imo State University. From the analysis, the microbial count of the Total Heterophilic bacteria count ranges from 1.2-2.8 […] Read more of this post TMLT Editorials | June 26, 2020 at 1:17 pm | Tags: how is bread made fermentation, journals on bread making, meaning of bread, microbial contamination of bread, microbiology of bread fermentation production, sources of contamination of bread, use of microbes in bakery industry | Categories: Microbiology Project Topics | URL: https://wp.me/p6TEds-H60 Unsubscribe to no longer receive posts from Current School News. Change your email settings at Manage Subscriptions. Trouble clicking? Copy and paste this URL into your browser: https://www.currentschoolnews.com/current-projects/microbial-analysis-of-toast-bread/