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:
Online Access:http://studentsrepo.um.edu.my/id/eprint/3084
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245 1 0 |a Application of GC-MS in the determination of 3-monochloropropanediol (3-MCPD) levels in hydrolysed vegetable protein (oyster sauce, soy sauce and other sauces) /  |c Lam Ooi Ling. 
246 1 4 |a Determination of 3-monochloro-propanediol (3-MCPD) in hydrolysed vegetable proteins by GC-MS 
260 |c 2005. 
300 |a ii, 49 leaves :  |b ill. ;  |c 30 cm. 
502 |a Dissertation (M.Sc.) -- Jabatan Kimia, Fakulti Sains, Universiti Malaya, 2005. 
504 |a Bibliography: leaves 48-49 
650 0 |a Chlorohydrocarbons  |x Analysis 
650 0 |a Plant proteins  |x Analysis 
710 2 0 |a Universiti Malaya.  |b Jabatan Kimia 
856 4 1 |u http://studentsrepo.um.edu.my/id/eprint/3084 
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