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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Библиографические подробности
Главный автор:	Oluwamukomi, Mathew Olusola
Другие авторы:	Adeyemi, I. A.
Формат:	Диссертация
Язык:	английский
Опубликовано:	Obafemi Awolowo University 2014
Предметы:	Agidi
Online-ссылка:	http://localhost:8080/xmlui/handle/123456789/2160
Метки:	Добавить метку Нет меток, Требуется 1-ая метка записи!

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