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...

Tallennettuna:

Bibliografiset tiedot
Päätekijä:	Oluwamukomi, Mathew Olusola
Muut tekijät:	Adeyemi, I. A.
Aineistotyyppi:	Opinnäyte
Kieli:	englanti
Julkaistu:	Obafemi Awolowo University 2014
Aiheet:	Agidi
Linkit:	http://localhost:8080/xmlui/handle/123456789/2160
Tagit:	Lisää tagi Ei tageja, Lisää ensimmäinen tagi!

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