Microbiological Evaluation Of Raw And Smoked Porcupine Meat Consumed

1.0 INTRODUCTION
This chapter introduces the Microbiological Evaluation Of Raw And Smoked Porcupine Meat Consumed and its relevance, states the research problems, research questions, and objectives, provides a background of the study, and should also include the research hypothesis.

In this chapter, Microbiological Evaluation Of Raw And Smoked Porcupine Meat Consumed is critically examined through a review of relevant literature that helps explain the research problem and acknowledges the contribution of scholars who had previously contributed immensely to similar research. The chapter intends to deepen the understanding of the study and close the perceived gaps …