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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Opis bibliograficzny
1. autor:	Oluwamukomi, Mathew Olusola
Kolejni autorzy:	Adeyemi, I. A.
Format:	Praca dyplomowa
Język:	angielski
Wydane:	Obafemi Awolowo University 2014
Hasła przedmiotowe:	Agidi
Dostęp online:	http://localhost:8080/xmlui/handle/123456789/2160
Etykiety:	Dodaj etykietę Nie ma etykietki, Dołącz pierwszą etykiete!

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