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The physicochemical and sensory properties of bread fortified with banana pulpDepartment: Food Science TechnologyLevel: NDBy: Israelim31 Rating: (3.5) votes2Added:Jul. 13, 2022 Hits:255
Physiochemical characteristics of palm oil product from different oil millsDepartment: Food Science TechnologyLevel: NDBy: Israelim31 Rating: (5.0) votes1Added:Jul. 12, 2022 Hits:222
The interaction of heat and mass transfer during frying of beef burgersDepartment: Food Science TechnologyLevel: NDBy: Israelim31 Rating: (5.0) votes1Added:Jul. 12, 2022 Hits:213
The impact of employee empowerment on service quality and customer satisfaction in service organizationsDepartment: Hospitality ManagementLevel: NDBy: Israelim31 Rating: (5.0) votes1Added:Jul. 10, 2022 Hits:429
Employers expectation of secretaries in an age of information and communication technology (ICT) driven business officesDepartment: Office Technology and ManagementLevel: HNDBy: Israelim31 Rating: (5.0) votes1Added:Jul. 10, 2022 Hits:430
A follow-up study on the proficiency of the national diploma (ND) secretarial studies graduates of the Federal Polytechnics Nekede, OwerriDepartment: Office Technology and ManagementLevel: NDBy: Israelim31 Rating: (5.0) votes1Added:Jul. 5, 2022 Hits:230