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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Bibliografiska uppgifter
Huvudupphovsman:	Oluwamukomi, Mathew Olusola
Övriga upphovsmän:	Adeyemi, I. A.
Materialtyp:	Lärdomsprov
Språk:	engelska
Publicerad:	Obafemi Awolowo University 2014
Ämnen:	Agidi
Länkar:	http://localhost:8080/xmlui/handle/123456789/2160
Taggar:	Lägg till en tagg Inga taggar, Lägg till första taggen!

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