Library Catalogue

Library Catalogue

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    Union Catalogue of Agricultural Libraries in the Netherlands

    The WUR Library Catalogue contains bibliographic data on books and periodicals held by the libraries of Wageningen University and Research Centre and some 15 associated libraries. Holding data are added to each record.

    Subjects covered include Agrotechnology, Food and Food Production, Plant and Animal Sciences, Soil Science, Geo-information, Landscape and Spatial Planning, Water and Climate, Ecosystem Studies, Economics and Society.

    The joint collections of the participating libraries cover a substantial part of the internationally available scientific literature in these disciplines.

    As far as Dutch scientific literature in these fields is concerned, coverage can be considered near 100%, including much of the so-called "grey literature".

    All titles are entered in their original language. Keywords are added to facilitate subject searching.

    The database is updated every day and now contains over 830.000 records.

Record number 104399
Title On the volatile flavour compounds of cooked trassi, a cured shrimp paste condiment of the Far East
show extra info.
D. Soedarmo Moeljohardjo
Author(s) Soedarmo Moeljohardjo, D.
Publisher Wageningen : Centre for Agricultural Publishing and Documentation (Pudoc)
Publication year 1972
Description VIII, 55 p
Notes Proefschrift Wageningen  show all notes
Met samenvatting in het Nederlands, Engels en Indonesisch
Ook verschenen als handelsuitgave
ISBN 9022004139
Tutors Pilnik, Prof. Dr. W.
Graduation date 1972-11-08
Dissertation no. 533
Author abstract show abstract

The volatile compounds of cooked trassi, a cured shrimp paste condiment of the Far East have been studied. The techniques of volatiles isolation, concentration, fractionation as well as methods of identification have been described. 138 volatile compounds, which included 16 hydrocarbons, 7 alcohols, 46 carbonyls, 7 fatty acids, 3 esters, 15 sulfur compounds, 34 nitrogenous compounds, and 10 miscellaneous compounds, were identified. Carbonyls represented the most preponderant group and pyrazines were the second. The development of certain volatile compounds in autolyzed shrimp was studied. The experiment indicated that dimethyldisulfide developed enzymatically.

Online full textINTERNET
On paper FORUM ; STACKS ; NN08200,533
FORUM ; STACKS ; NN08202,533
Keyword(s) (cab) chemical structure / fish / fish industry / fish products / food preservation / foods / lobsters / organoleptic traits / prawns / preserves / relationships / shrimps / biological properties
Categories Fish and Fish Products
Publication type PhD thesis
Language English
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