Upgrading of Oleic acid, Olive oil, and Used Cooking Oil via Bubbling Ozonolysis

Kokoo, Rungrote (2015) Upgrading of Oleic acid, Olive oil, and Used Cooking Oil via Bubbling Ozonolysis. PhD thesis, University of Sheffield.

Metadata

Supervisors: Zimmerman, William
Keywords: Ozonolysis, bubbles, oleic acid, olive oil, used cooking oil
Awarding institution: University of Sheffield
Academic Units: The University of Sheffield > Faculty of Engineering (Sheffield) > Chemical and Biological Engineering (Sheffield)
Depositing User: Mr Rungrote Kokoo
Date Deposited: 27 Jan 2016 10:24
Last Modified: 16 Dec 2023 14:20

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