Development of an LC-MS/MS method for the analysis of triacylglycerols from meat and application in the discrimination of cooked meat products

Hasan, Haslina (2010) Development of an LC-MS/MS method for the analysis of triacylglycerols from meat and application in the discrimination of cooked meat products. PhD thesis, University of York.

Abstract

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Keywords: HPLC-APCI/MS/MS, triacylglycerols, animal fats, cooked meat products, principal component analysis (PCA)
Awarding institution: University of York
Academic Units: The University of York > Chemistry (York)
Identification Number/EthosID (e.g. uk.bl.ethos.123456): uk.bl.ethos.535043
Depositing User: Mrs Haslina Hasan
Date Deposited: 02 Nov 2010 14:28
Last Modified: 08 Sep 2016 12:20

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