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) /

Saved in:

书目详细资料
主要作者:	Lam, Ooi Ling
格式:	Thesis 图书
语言:	English
出版:	2005.
主题:	Chlorohydrocarbons > Analysis Plant proteins > Analysis
在线阅读:	http://studentsrepo.um.edu.my/id/eprint/3084
标签:	添加标签没有标签, 成为第一个标记此记录!

相似书籍

Amino acid analysis for characterization of soya sauces /
由: Foo, Check Woo
出版: (1987)

Fungi and yeasts in the production of Chinese soy sauce aroma /
由: Bull, Shirin Mei
出版: (1987)

An optimization of mixing process parameters for soy sauce production
由: Abu Bakar, Noorilyana
出版: (2015)

Production of soy sauce powder : an aroma retention study
由: Md. Salleh, Liza
出版: (2001)

Microbiome of traditional Chinese soy sauce permentation brine /
由: Joanita Sulaiman
出版: (2014)

Cleaner production audit in a soy sauce manufacturing premise /
由: Chen, Yen Fun
出版: (2012)

Moisture content detection in anchovy sauce using microstrip sensor
由: Fadhil, Omar Ayad
出版: (2014)

Characterization of Aspergillus isolated from soy sauce factories in the ASEAN region /
由: Ten, Sew Keoh
出版: (1982)

Modelling and analysing soy sauce production using discrete event simulation
由: Nur Fatihah, Sakari
出版: (2021)

Studies on Aspergillus oryzae with particular reference to microbiology of soy sauce fermentation /
由: Tan, Teck-chye
出版: (1978)

Process enhancement of a fermented soy sauce system using ultrasound-assisted technology
由: Goh, Kok Ming
出版: (2016)

Investing in the mature soya sauce market
由: Ang, John Boon Liang
出版: (1999)

Investing in the mature soya sauce market
由: Ang, John Boon Liang
出版: (1999)

Physiology & biochemistry of the osmophilic yeast Saccharomyces rouxii NRRL Y-1096 in soy sauce fermentation /
由: Yong, Fook-min
出版: (1977)

A study of consumer buying behaviour in the selection of sauces /
由: Cheong, Chow Sim
出版: (2001)

Trace analysis of pesticide residues in fruits and vegetables by GC-MS /
由: Koay, Hun Lee
出版: (2002)

Chemical profiles, sensory attributes and effect of marinating time on the formation of heterocyclic amines of four types of soy sauce in roasted chicken
由: Alam Shah, Nur Syifaa
出版: (2016)

Determination of heavy metals in selected fish sauce / Intan Safinaz Abdullah
由: Abdullah, Intan Safinaz
出版: (2009)

Prevalence and control of Aspergillus spp. and aflatoxins in peanut sauce during food processing
由: Abdul Halim, Farawahida
出版: (2017)

Isolation of Staphylococcus carnosus and Bacillus amyloliquefaciens as potential biogenic amine degraders in fish sauce
由: Zaman, Mohammad Zukhrufuz
出版: (2011)

A study of hygiene practices, microbiological and chemical analysis of Kelantan fermented fish sauce (Budu).
由: Wan Anis Wan Ahmad
出版: (2014)

Analysis (qualitative and quantitative) of common basic drugs in blood samples from sudden death cases by chromatographic methods (GC-MS and GC-NPD) /
由: Fathiah Ahmad Zubaidi
出版: (2009)

Isolation and identification of sterols in palm oil and their analysis by GC adn GC-MS /
由: Han, Ai Chen
出版: (2000)

Method development and validation of qualitative analysis of MDMA, codeine and morphine in urine using GC-MS /
由: Ch'ng, Hooi Hoon
出版: (2005)

Method development and validation for drug analysis by HPLC GC-MS /
由: Goh, Yann Jen
出版: (2000)

Application of GC/FID and GC/MS in the determination of phthalate esters level in water samples of Muar River /
由: Gew, Lai Ti
出版: (2003)

A comparative research between Generation Y and Generation Z in Malacca about the effects of branding on food product sauce “NUR” / Nur Aiyani Fakhira Noor Azmi
由: Noor Azmi, Nur Aiyani Fakhira
出版: (2023)

Extraction of Biochemical Compounds in Dates using Three Mixture Design and Identification by GC-MS and LC-TOF-MS with Principal Components Analysis
由: Taffaha A. Arhouma

Physico-Chemical And Sensory Characteristics Of Blends Of Palm Olein And Other Vegetable Oils And Their Frying Stability
由: Myat, Myat Win
出版: (2010)

Chlorinated precursors of 3-monochloropropanediol esters in palm oil supply chain
由: Tiong, Soon Huat
出版: (2021)

Qualitative and quantitative determination of fragrance compounds in lavender oil using gas chromatography-mass spectrometry (GC-MS) and solid phase micro extraction (SPME) via direct immersion and headspace injection /
由: Tan, Chun Heong
出版: (2011)

Analytical method improvement, formation and mitigation of 2-MCPD, 3-MCPD esters and glycidyl ester in palm oil-containing foods during baking process
由: Goh, Kok Ming
出版: (2019)

Lard traceability in lard-adulterated starch-based food using qPCR and evaluation of chemometrics and random forest on GC-MS chromatogram
由: Azizan, Nur Inani
出版: (2021)

Managing 3-mono-chloropropane-1, 2-diol (3-MCPD) esters during palm oil refining
由: Zulkurnain, Musfirah
出版: (2012)

Some solutions of diophantine equation x3+y3=pk z3
由: See, Kok Leong
出版: (2011)

Optimized Synthesis of Lipase-Catalyzed 3-O-(3',3'-Dimethylsuccinyl)-Betulinic Acid by Immobilised Novozyme 435
由: Gunong @ Mohd Shah, Siti Aminah
出版: (2010)

Method development on the analysis of pesticides in vegetables using liquid chromatography-mass spectrometry (LC-MS) /
由: Soo, Me Tong
出版: (1999)

Pemprofilan dan pencapjarian sebatian meruap daripada Polygonum minus Huds. menggunakan FT-IR dan GC-MS /
由: Khairunisa Khairudin

Effect of Nd2O3 / Y2O3 doping on the physical, elastic, structural and optical properties of lead borotellurite glass system / Siti Nasuha Mohd Rafien
由: Mohd Rafien, Siti Nasuha
出版: (2021)

Application of GC-FID and GC-MS in the analysis of residue level of phthalate esters along the Klang River /
由: Maheschandar Biaspal
出版: (2001)

Services hosted by the Perpustakaan Sultan Abdul Samad, Universiti Putra Malaysia with Cooperation MySyL Group