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

Author

• Ooi Ling Lam

Date of Award

1-1-2005

Thesis Type

Masters

Document Type

Thesis

Divisions

science

Department

Universiti Malaya. Jabatan Kimia

Institution

University of Malaya

Additional Information

Dissertation (M.Sc.) -- Jabatan Kimia, Fakulti Sains, Universiti Malaya, 2005.

Recommended Citation

Lam, Ooi Ling, "Application of GC-MS in the determination of 3-monochloropropanediol (3-MCPD) levels in hydrolysed vegetable protein (oyster sauce, soy sauce and other sauces) / Lam Ooi Ling" (2005). Student Works (2000-2009). 2568.
https://knova.um.edu.my/student_works_2000s/2568