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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Détails bibliographiques
Auteur principal:	Oluwamukomi, Mathew Olusola
Autres auteurs:	Adeyemi, I. A.
Format:	Thèse
Langue:	anglais
Publié:	Obafemi Awolowo University 2014
Sujets:	Agidi
Accès en ligne:	http://localhost:8080/xmlui/handle/123456789/2160
Tags:	Ajouter un tag Pas de tags, Soyez le premier à ajouter un tag!

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