Lam, O. L. (2005). 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.
Chicago Style (17th ed.) CitationLam, 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.
MLA (9th ed.) CitationLam, 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.
Warning: These citations may not always be 100% accurate.