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

समान संसाधन

• Production of soy sauce powder : an aroma retention study
  द्वारा: Md. Salleh, Liza
  प्रकाशित: (2001)
• An optimization of mixing process parameters for soy sauce production
  द्वारा: Abu Bakar, Noorilyana
  प्रकाशित: (2015)
• Modelling and analysing soy sauce production using discrete event simulation
  द्वारा: Nur Fatihah, Sakari
  प्रकाशित: (2021)
• Microbiome of traditional Chinese soy sauce fermentation brine / Joanita binti Sulaiman
  द्वारा: Sulaiman, Joanita
  प्रकाशित: (2014)
• Process enhancement of a fermented soy sauce system using ultrasound-assisted technology
  द्वारा: Goh, Kok Ming
  प्रकाशित: (2016)