Quantitative analysis of 3-monochloropropane-1, 2-diol (3-MCPD) in soy sauce by chromatographic techniques
Thesis (M.S., Analytical Chemistry)--Prince of Songkla University, 2004
Saved in:
Main Author: | Nittaya Sudsiri |
---|---|
Other Authors: | Proespichaya Kanatharana |
Format: | Theses and Dissertations |
Language: | English |
Published: |
Prince of Songkla University
2020
|
Subjects: | |
Online Access: | http://kb.psu.ac.th/psukb/handle/2016/13297 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Institution: | Prince of Songkhla University |
Language: | English |
Similar Items
-
A project study on the manufacture of soy sauce from copra meal
by: Dinglasan, Mariano T.
Published: (1961) -
The identification of antioxidants in dark soy sauce
by: Wang, H., et al.
Published: (2011) -
Identification of antioxidants in dark soy sauce.
by: WANG HUANSONG
Published: (2011) -
A project study on the feasibility of establishing a soy sauce factory in Iligan Suburb, Lugoit
by: Osawa, Ichiro N.
Published: (1965) -
Neuroprotective and antioxidant activities of bamboo salt soy sauce against H2O2-induced oxidative stress in rat cortical neurons
by: Noh, Min‑Young, et al.
Published: (2016)