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.

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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)
Date Deposited: 27 Jan 2016 10:24
Last Modified: 01 Jan 2026 01:05
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