Goh, K. M. (2019). Analytical method improvement, formation and mitigation of 2-MCPD, 3-MCPD esters and glycidyl ester in palm oil-containing foods during baking process.
Chicago Style (17th ed.) CitationGoh, Kok Ming. Analytical Method Improvement, Formation and Mitigation of 2-MCPD, 3-MCPD Esters and Glycidyl Ester in Palm Oil-containing Foods During Baking Process. 2019.
MLA (9th ed.) CitationGoh, Kok Ming. Analytical Method Improvement, Formation and Mitigation of 2-MCPD, 3-MCPD Esters and Glycidyl Ester in Palm Oil-containing Foods During Baking Process. 2019.
Warning: These citations may not always be 100% accurate.