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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Xehetasun bibliografikoak
Egile nagusia:	Oluwamukomi, Mathew Olusola
Beste egile batzuk:	Adeyemi, I. A.
Formatua:	Thesis
Hizkuntza:	ingelesa
Argitaratua:	Obafemi Awolowo University 2014
Gaiak:	Agidi
Sarrera elektronikoa:	http://localhost:8080/xmlui/handle/123456789/2160
Etiketak:	Etiketa erantsi Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!

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