International Journal of Science, Technology and Society

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Volume 2, Issue 2, March 2014

  • Evaluation of Microbial and Sensory Quality of Raw and Processed Poultry Sausages from Native Poultry in Uganda

    James. Higenyi, John. David. Kabasa, Charles. Muyanja

    Issue: Volume 2, Issue 2, March 2014
    Pages: 18-27
    Received: 8 February 2014
    Published: 30 March 2014
    DOI: 10.11648/j.ijsts.20140202.11
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    Abstract: Despite the growing demand of poultry products across the globe, small scale poultry farmers in developing countries have increasingly found it difficult to benefit from the global markets.The most important challenge is quality and safety of their products. The study was conducted to evaluate the microbial and sensory quality of raw and processed ... Show More
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  • Nanotechnology for Cultural Heritage

    Santina Di Salvo

    Issue: Volume 2, Issue 2, March 2014
    Pages: 28-32
    Received: 7 April 2014
    Accepted: 22 April 2014
    Published: 30 April 2014
    DOI: 10.11648/j.ijsts.20140202.12
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    Abstract: The conservation science is one of the most complex topics in the materials science as it requires interdisciplinary expertise ranging from the architecture, the technology of materials to the advanced analytical and physical chemistry. However, the recent development has shown that the complex tasks of the conservation of the cultural heritage can... Show More
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