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

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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

Bibliographic Details
Main Author:	Lam, Ooi Ling
Format:	Thesis
Published:	2005
Subjects:	QD Chemistry
Online Access:	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/3084/1/KANDUNGAN.pdf http://studentsrepo.um.edu.my/3084/2/ABSTRAK.pdf http://studentsrepo.um.edu.my/3084/3/PENDAHULUAN.pdf http://studentsrepo.um.edu.my/3084/4/BIBLIOGRAFI.pdf http://studentsrepo.um.edu.my/3084/5/BAB_1.pdf http://studentsrepo.um.edu.my/3084/6/BAB_2.pdf http://studentsrepo.um.edu.my/3084/7/BAB_3.pdf http://studentsrepo.um.edu.my/3084/8/BIBLIOGRAFI.pdf

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