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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Detaylı Bibliyografya
Yazar:	Oluwamukomi, Mathew Olusola
Diğer Yazarlar:	Adeyemi, I. A.
Materyal Türü:	Tez
Dil:	İngilizce
Baskı/Yayın Bilgisi:	Obafemi Awolowo University 2014
Konular:	Agidi
Online Erişim:	http://localhost:8080/xmlui/handle/123456789/2160
Etiketler:	Etiketle Etiket eklenmemiş, İlk siz ekleyin!

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