An Investigation into the Keeping Quality of “Agidi”.
The effect of storage time and temperature, souring period, surfactant and packaging materials on the keeping quality of Agidi was investigated. Changes in quality were evaluated by determining the moisture content, syneresis, iodine blue value, acidity and pH. The gel strength, microbial load and t...
Saved in:
| 主要作者: | |
|---|---|
| 其他作者: | |
| 格式: | Thesis |
| 语言: | 英语 |
| 出版: |
Obafemi Awolowo University
2014
|
| 主题: | |
| 在线阅读: | http://localhost:8080/xmlui/handle/123456789/2160 |
| 标签: |
添加标签
没有标签, 成为第一个标记此记录!
|