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

التفاصيل البيبلوغرافية
المؤلف الرئيسي: Lam, Ooi Ling
التنسيق: أطروحة
منشور في: 2005
الموضوعات:
QD Chemistry
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author Lam, Ooi Ling
author_facet Lam, Ooi Ling
author_sort Lam, Ooi Ling
format Thesis
id oai:studentsrepo.um.edu.my:3084
institution Universiti Malaya
publishDate 2005
record_format eprints
spelling oai:studentsrepo.um.edu.my:30842014-10-08T12:57:57Z 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 Lam, Ooi Ling QD Chemistry 2005 Thesis NonPeerReviewed application/pdf http://studentsrepo.um.edu.my/3084/1/KANDUNGAN.pdf application/pdf http://studentsrepo.um.edu.my/3084/2/ABSTRAK.pdf application/pdf http://studentsrepo.um.edu.my/3084/3/PENDAHULUAN.pdf application/pdf http://studentsrepo.um.edu.my/3084/4/BIBLIOGRAFI.pdf application/pdf http://studentsrepo.um.edu.my/3084/5/BAB_1.pdf application/pdf http://studentsrepo.um.edu.my/3084/6/BAB_2.pdf application/pdf http://studentsrepo.um.edu.my/3084/7/BAB_3.pdf application/pdf http://studentsrepo.um.edu.my/3084/8/BIBLIOGRAFI.pdf http://www.pendeta.um.edu.my/uhtbin/cgisirsi/x/P01UTAMA/0/5?searchdata1="Application of GC-MS in the determination of 3-monochloropropanediol (3-MCPD) levels in hydrolysed vegetable protein (oyster sauce, soy sauce and other sauces)"{245} Lam, Ooi Ling (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. Masters thesis, University of Malaya . http://studentsrepo.um.edu.my/3084/
spellingShingle QD Chemistry
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
title 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
title_full 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
title_fullStr 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
title_full_unstemmed 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
title_short 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
title_sort 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
topic QD Chemistry
url-record http://www.pendeta.um.edu.my/uhtbin/cgisirsi/x/P01UTAMA/0/5?searchdata1="Application of GC-MS in the determination of 3-monochloropropanediol (3-MCPD) levels in hydrolysed vegetable protein (oyster sauce, soy sauce and other sauces)"{245}
http://studentsrepo.um.edu.my/3084/
work_keys_str_mv AT lamooiling applicationofgcmsinthedeterminationof3monochloropropanediol3mcpdlevelsinhydrolysedvegetableproteinoystersaucesoysauceandothersauceslamooiling

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