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Average Weight Based Quality Control of Nigeria Bakery Industry: A Statistical Approach
Quality control bread hypothesis test Nigeria
2008/10/31
This research looks at the average weight control of the Nigeria bakery industry. Visits were made to some bread factories and their statistical quality control measures were investigated, these were ...
Optimization of Physical Parameters for Biodegradation of Caffeine by Pseudomonas sp.: A Statistical Approach
Caffeine degradation Pseudomonas sp. statistical optimization physical parameters
2008/10/26
Pseudomonas sp. NCIM 5235 capable of degrading high concentrations of caffeine has been previously isolated from the soil of coffee plantation area. The isolate was capable of degrading 6.4 g L-1 init...
Average Weight Based Quality Control of Nigeria Bakery Industry: A Statistical Approach
Nigeria Bakery Industry Statistical Approach
2016/5/31
This research looks at the average weight control of the Nigeria bakery industry. Visits were made to some bread factories and their statistical quality control measures were investigated, these were ...
Optimization of Physical Parameters for Biodegradation of Caffeine by Pseudomonas sp.: A Statistical Approach
Physical Parameters Pseudomonas sp
2016/5/27
Pseudomonas sp. NCIM 5235 capable of degrading high concentrations of caffeine has been previously isolated from the soil of coffee plantation area. The isolate was capable of degrading 6.4 g L-1 init...