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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Бібліографічні деталі
Автор:	Oluwamukomi, Mathew Olusola
Інші автори:	Adeyemi, I. A.
Формат:	Дисертація
Мова:	Англійська
Опубліковано:	Obafemi Awolowo University 2014
Предмети:	Agidi
Онлайн доступ:	http://localhost:8080/xmlui/handle/123456789/2160
Теги:	Додати тег Немає тегів, Будьте першим, хто поставить тег для цього запису!

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