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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書誌詳細
第一著者:	Oluwamukomi, Mathew Olusola
その他の著者:	Adeyemi, I. A.
フォーマット:	学位論文
言語:	英語
出版事項:	Obafemi Awolowo University 2014
主題:	Agidi
オンライン･アクセス:	http://localhost:8080/xmlui/handle/123456789/2160
タグ:	タグ追加タグなし, このレコードへの初めてのタグを付けませんか!

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