Abstract:Aims: This study was undertaken to examine the bacteriological and nutritional quality of Irvingia gabonensis fruit juice locally produced and stored for 28 days at 40C.
Study Design: Four groups of the Irvingia fruit samples were prepared and stored at 4oC. The samples were analysed at different intervals, beginning from day 0, to day 28. The juice was also observed for onset of spoilage and turbidity during sampling days.
Place and Duration of Study: This study was conducted in Biological Science… Show more
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