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...
I tiakina i:
| Kaituhi matua: | |
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| Ētahi atu kaituhi: | |
| Hōputu: | Thesis |
| Reo: | Ingarihi |
| I whakaputaina: |
Obafemi Awolowo University
2014
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| Ngā marau: | |
| Urunga tuihono: | http://localhost:8080/xmlui/handle/123456789/2160 |
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