Performance of rosemary extract and lemon juice compared to synthetic calcium propionate as bread preservatives
Performance of rosemary extract and lemon juice compared to synthetic calcium propionate as bread preservatives
| dc.contributor.author | Alema, Harold | |
| dc.date.accessioned | 2026-05-26T14:08:14Z | |
| dc.date.available | 2026-05-26T14:08:14Z | |
| dc.date.issued | 2025 | |
| dc.description | A report submitted to the Department of Plant Sciences, Microbiology and Biotechnology, College of Natural Sciences in partial fulfillment of the requirements for the award of the Degree of Bachelor of Science in Biotechnology of Makerere University. | |
| dc.description.abstract | Performance of rosemary extract and lemon juice compared to synthetic calcium propionate as bread preservatives | |
| dc.identifier.citation | Alema, H. (2025). Performance of rosemary extract and lemon juice compared to synthetic calcium propionate as bread preservatives (Unpublished undergraduate dissertation). Makerere University, Kampala, Uganda. | |
| dc.identifier.uri | https://dissertations.mak.ac.ug/handle/20.500.12281/22212 | |
| dc.language.iso | en | |
| dc.publisher | Makerere University | |
| dc.title | Performance of rosemary extract and lemon juice compared to synthetic calcium propionate as bread preservatives | |
| dc.type | Other |
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