Please use this identifier to cite or link to this item: http://kb.psu.ac.th/psukb/handle/2016/13297
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dc.contributor.advisorProespichaya Kanatharana-
dc.contributor.authorNittaya Sudsiri-
dc.date.accessioned2020-12-22T08:13:41Z-
dc.date.available2020-12-22T08:13:41Z-
dc.date.issued2004-
dc.identifier.urihttp://kb.psu.ac.th/psukb/handle/2016/13297-
dc.descriptionThesis (M.S., Analytical Chemistry)--Prince of Songkla University, 2004en_US
dc.language.isoenen_US
dc.publisherPrince of Songkla Universityen_US
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 Thailand*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/th/*
dc.subjectSoy sauce Analysisen_US
dc.subjectFood additives Analysisen_US
dc.subjectFood Analysisen_US
dc.subjectChromatographic analysisen_US
dc.titleQuantitative analysis of 3-monochloropropane-1, 2-diol (3-MCPD) in soy sauce by chromatographic techniquesen_US
dc.title.alternativeปริมาณวิเคราะห์สาร 3-โมโนคลอโรโพรเพน-1, 2-ไดออล (3-เอ็มซีพีดี) ในซอสปรุงรสถั่วเหลือง โดยเทคนิคโครมาโทกราฟีen_US
dc.typeThesisen_US
dc.contributor.departmentFaculty of Science (Chemistry)-
dc.contributor.departmentคณะวิทยาศาสตร์ ภาควิชาเคมี-
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