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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

Ooi Ling Lam-2005-01-01-University of Malaya Students Repository
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Keywords

OysterFood scienceSoy proteinHydrolysisChemistryGas chromatography–mass spectrometryHydrolyzed proteinBiology

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