An Investigation into the Keeping Quality of “Agidi”.

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...

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Dades bibliogràfiques
Autor principal:	Oluwamukomi, Mathew Olusola
Altres autors:	Adeyemi, I. A.
Format:	Thesis
Idioma:	anglès
Publicat:	Obafemi Awolowo University 2014
Matèries:	Agidi
Accés en línia:	http://localhost:8080/xmlui/handle/123456789/2160
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!

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