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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

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Main Author: Lam, Ooi Ling
Format: Thesis
Published: 2005
Subjects:
QD Chemistry
Online Access: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
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/
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spelling my.um.stud.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/
institution Universiti Malaya
building UM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaya
content_source UM Student Repository
url_provider http://studentsrepo.um.edu.my/
topic QD Chemistry
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
format Thesis
author Lam, Ooi Ling
author_facet Lam, Ooi Ling
author_sort 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_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_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_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
publishDate 2005
url 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
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/
_version_ 1738505530274480128
score 13.160551

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