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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Bibliografiske detaljer
Hovedforfatter:	Oluwamukomi, Mathew Olusola
Andre forfattere:	Adeyemi, I. A.
Format:	Thesis
Sprog:	engelsk
Udgivet:	Obafemi Awolowo University 2014
Fag:	Agidi
Online adgang:	http://localhost:8080/xmlui/handle/123456789/2160
Tags:	Tilføj Tag Ingen Tags, Vær først til at tagge denne postø!

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