MICROBIOLOGICAL AND ANTIBIOGRAM EVALUATION OF LOCALLY PRODUCED YOGHURT
ABSTRACT Yoghurt a food product derived from milk has been established as one of nature’s most complete food due to their available nutrient as a result of this nutrient many microorganisms has been attracted to it. The evaluation of locally produced yoghurt within Ikot Ekpene metropolis using standard methods revealed the presence of Proteus sp […]
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