The aim of this preliminary study was to determine the microbiological quality of pastry products and gastronomic preparations served in food service establishments in Benevento province, Southern Italy.A total of 125 samples were collected from food service establishments.Parameters investigated were: aerobic plate counts (APCs), total Coliform ba
Garlic (Allium sativum) is an indispensable Gym Wear ingredient for enriching and diversifying Indonesian cuisine taste.Indonesian people always use garlic for their daily dishes and any traditional foods.Due to its widespread culinary use, its availability in the market become critical.The main challenge to consistently growing this garlic is Fusa
Abstract Structural engineers should appropriately design concrete structures to resist lateral loads.Determining the adequate system for resisting the expected Food Service:Commercial Kitchen Equipment:Cooking Equipment:Commercial Broilers lateral loads is important to control the building drift.Choosing the appropriate system is usually conducted
BackgroundMany ruminant diseases of viral aetiology can be effectively prevented using appropriate vaccination measures.For diseases such as Rift Valley fever (RVF) the long inter-epizootic periods make routine vaccination programs unfeasible.Coupling RVF prophylaxis with seasonal vaccination programmes by means of multivalent vaccine platforms wou
Cell migration in the absence of external cues is well described by a correlated random walk.Most single Solstick cells move by extending protrusions called pseudopodia.To deduce how cells walk, we have analyzed the formation of pseudopodia by Dictyostelium cells.We have observed that the formation of pseudopodia is highly ordered with two types of