Application of GC-MS in the determination of 3-monochloropropanediol (3-MCPD) levels in hydrolysed vegetable protein (oyster sauce, soy sauce and other sauces) /

Application of GC-MS in the determination of 3-monochloropropanediol (3-MCPD) levels in hydrolysed vegetable protein (oyster sauce, soy sauce and other sauces) /

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Bibliographic Details
Main Author: Lam, Ooi Ling
Format: Thesis Book
Language:English
Published: 2005.
Subjects:
Chlorohydrocarbons > Analysis
Plant proteins > Analysis
Online Access:http://studentsrepo.um.edu.my/id/eprint/3084
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Description
Physical Description:ii, 49 leaves : ill. ; 30 cm.
Bibliography:Bibliography: leaves 48-49

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