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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Kaituhi matua:	Oluwamukomi, Mathew Olusola
Ētahi atu kaituhi:	Adeyemi, I. A.
Hōputu:	Thesis
Reo:	Ingarihi
I whakaputaina:	Obafemi Awolowo University 2014
Ngā marau:	Agidi
Urunga tuihono:	http://localhost:8080/xmlui/handle/123456789/2160
Tags:	Tāpirihia he Tūtohu No Tags, Be the first to tag this record!

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