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The physicochemical and sensory properties of bread fortified with banana pulp Department: Food Science Technology Level: ND By: Israelim31 Rating: (3.5) votes 2 Added: Jul. 13, 2022 Hits: 640
Physiochemical characteristics of palm oil product from different oil mills Department: Food Science Technology Level: ND By: Israelim31 Rating: (5.0) votes 1 Added: Jul. 12, 2022 Hits: 591
The interaction of heat and mass transfer during frying of beef burgers Department: Food Science Technology Level: ND By: Israelim31 Rating: (5.0) votes 1 Added: Jul. 12, 2022 Hits: 543
The impact of employee empowerment on service quality and customer satisfaction in service organizations Department: Hospitality Management Level: ND By: Israelim31 Rating: (5.0) votes 1 Added: Jul. 10, 2022 Hits: 876
Employers expectation of secretaries in an age of information and communication technology (ICT) driven business offices Department: Office Technology and Management Level: HND By: Israelim31 Rating: (5.0) votes 1 Added: Jul. 10, 2022 Hits: 735
A follow-up study on the proficiency of the national diploma (ND) secretarial studies graduates of the Federal Polytechnics Nekede, Owerri Department: Office Technology and Management Level: ND By: Israelim31 Rating: (5.0) votes 1 Added: Jul. 5, 2022 Hits: 469