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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Hlavní autor:	Oluwamukomi, Mathew Olusola
Další autoři:	Adeyemi, I. A.
Médium:	Diplomová práce
Jazyk:	angličtina
Vydáno:	Obafemi Awolowo University 2014
Témata:	Agidi
On-line přístup:	http://localhost:8080/xmlui/handle/123456789/2160
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!

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