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Please use this identifier to cite or link to this item: https://hdl.handle.net/10321/2776
DC FieldValueLanguage
dc.contributor.advisorAdamson, J. H.-
dc.contributor.advisorNeethling, D. N.-
dc.contributor.authorde Goede, Richard Goodwinen_US
dc.date.accessioned2017-11-15T08:16:18Z-
dc.date.available2017-11-15T08:16:18Z-
dc.date.issued1994-
dc.identifier.urihttp://hdl.handle.net/10321/2776-
dc.descriptionSubmitted in fulfilment of the requirements for the Masters' Diploma in Technology: Chemistry, Technikon Natal, Durban, South Africa, 1994.en_US
dc.description.abstractA comparison was made of various methods for the analysis of the odoriferous components of Mahewu, a fermented mealie meal porridge. The most satisfactory procedure was found to be that of dynamic headspace sampling. This technique, used in conjunction with gas chromatography and mass spectrometry, allowed the positive identification of several components .en_US
dc.format.extent120 pen_US
dc.language.isoenen_US
dc.subjectMahewuen_US
dc.subjectMealie meal gruelen_US
dc.subject.lcshFermented foodsen_US
dc.titleThe development of a method for the analysis of Mahewuen_US
dc.typeThesisen_US
dc.description.levelMen_US
dc.identifier.doihttps://doi.org/10.51415/10321/2776-
item.grantfulltextopen-
item.cerifentitytypePublications-
item.fulltextWith Fulltext-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.openairetypeThesis-
item.languageiso639-1en-
Appears in Collections:Theses and dissertations (Applied Sciences)
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