Please use this identifier to cite or link to this item:
https://hdl.handle.net/10321/2776| Title: | The development of a method for the analysis of Mahewu | Authors: | de Goede, Richard Goodwin | Keywords: | Mahewu;Mealie meal gruel | Issue Date: | 1994 | Abstract: | A 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 . |
Description: | Submitted in fulfilment of the requirements for the Masters' Diploma in Technology: Chemistry, Technikon Natal, Durban, South Africa, 1994. |
URI: | http://hdl.handle.net/10321/2776 | DOI: | https://doi.org/10.51415/10321/2776 |
| Appears in Collections: | Theses and dissertations (Applied Sciences) |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 00013_de_Goede_1994.pdf | 4.7 MB | Adobe PDF |  View/Open |
Page view(s)
433
checked on Dec 13, 2024
Download(s)
305
checked on Dec 13, 2024
Google ScholarTM
Check
Altmetric
Altmetric
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.