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...

Furkejuvvon:

Bibliográfalaš dieđut
Váldodahkki:	Oluwamukomi, Mathew Olusola
Eará dahkkit:	Adeyemi, I. A.
Materiálatiipa:	Oahppočájánas
Giella:	eaŋgalasgiella
Almmustuhtton:	Obafemi Awolowo University 2014
Fáttát:	Agidi
Liŋkkat:	http://localhost:8080/xmlui/handle/123456789/2160
Fáddágilkorat:	Lasit fáddágilkoriid Eai fáddágilkorat, Lasit vuosttaš fáddágilkora!

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