Presented the results of experiments and data analysis. As follows:4.1 comparison of the amount of tannins found in the leaves and bark, banana ripening.4.2 physical characteristics, observations.4.3 bacterial counts on pork.
Presentation of results and data analysis are as follows: 4.1 A comparison of the tannin found in the bark and leaves of guava, banana ripening 4.2. Observing physical characteristics 4.3 Counting the number of bacteria on the pork.
Offer the experimental results and data analysis are as follows.4.1 comparison of tannin, found in guava leaf and peel ripe banana.4.2 observation physical appearance.4.3 counting bacteria made on pork.