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.
Instrumental methods were developed to evaluate several properties of cooked potatoes: mealiness, softness (consistency), sloughing (disintegration), dryness, (coarseness of) structure, yellowness, discoloration and falling apart. Advantages (and some disadvantages of instrumental methods over sensory ones were discussed. There was little relation between specific gravity and texture.Mealiness was measured by the stickiness after mashing, and softness by resistance of the potatoes to pressure by a metal bar driven into the potato. For sloughing no mechanical method seemed suitable. Fibrousness was estimated by staining xylem. A quick and sufficiently accurate method for measuring 0 colour was described. The results of the method of estimating discoloration varied but were promising. Limitations of the methods were discussed. Suggestions were made for further research to fill gaps in knowledge of the physical and chemical background of quality.
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