Volume 2, Issue 2, March 2014
Evaluation of Microbial and Sensory Quality of Raw and Processed Poultry Sausages from Native Poultry in Uganda
Pages: 18-27     Published Online: Mar. 30, 2014
DOI: 10.11648/j.ijsts.20140202.11
Abstract | Full-Text PDF
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Nanotechnology for Cultural Heritage
Pages: 28-32     Published Online: Apr. 30, 2014
DOI: 10.11648/j.ijsts.20140202.12
Abstract | Full-Text PDF (463KB)
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