Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Amos Musengi"'
Autor:
Stephanie G. Burton, Bronwyn Kirby-McCullough, N Khan, Mayowa Oladele Agunbiade, Alaric Prins, Tukayi Kudanga, Marilize Le Roes-Hill, Amos Musengi, Kim Durrell, Brett I. Pletschke
Publikováno v:
Enzyme and microbial technology. 141
The extracellular peroxidase from Streptomyces albidoflavus BSII#1 was purified to near homogeneity using sequential steps of acid and acetone precipitation, followed by ultrafiltration. The purified peroxidase was characterised and tested for the ab
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ea490df585d1a74d9ce6ff4697a1c26e
https://pubmed.ncbi.nlm.nih.gov/33051013
https://pubmed.ncbi.nlm.nih.gov/33051013
Autor:
Raphael Kwiri, Clive Winini, Abigail Malunga, Clarice Nyambi, Misheck Mudyiwa, Perkins Muredzi, Amos Musengi
Publikováno v:
International Journal of Nutrition and Food Sciences. 3:279
Curcubita pepo seeds have been widely consumed in Zimbabwe way back in the 1970s, but still locally, there is no data on the nutritional quality of Curcubita pepo seeds, hence the study attempted to avail this information. Curcubita pepo seeds from s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b7cc7f6dec850beea1ad7c43431e54cb
https://doi.org/10.11648/j.ijnfs.20140304.17
https://doi.org/10.11648/j.ijnfs.20140304.17
Publikováno v:
International Journal of Nutrition and Food Sciences. 3:6
The aim of this study was to investigate the causes of E. coli contamination of Cheddar cheese through the application of Hazard Analysis Critical Control Points (HACCP) principles. Cheese samples were analyzed for E. coli and coliforms after product
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b9cbf6853ecaedbbdcbaab9486444885
https://doi.org/10.11648/j.ijnfs.s.2014030601.12
https://doi.org/10.11648/j.ijnfs.s.2014030601.12