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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Autore principale:	Oluwamukomi, Mathew Olusola
Altri autori:	Adeyemi, I. A.
Natura:	Tesi
Lingua:	inglese
Pubblicazione:	Obafemi Awolowo University 2014
Soggetti:	Agidi
Accesso online:	http://localhost:8080/xmlui/handle/123456789/2160
Tags:	Aggiungi Tag Nessun Tag, puoi essere il primo ad aggiungerne!!

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