The formation of di- and trichloroacetic acid (TCAA and DCAA) during beverage preparation and its impact on quantitative exposure assessment for drinking water disinfection by-products
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Date
Institution
http://id.loc.gov/authorities/names/n79058482
Degree Level
Master's
Degree
Master of Science in Medical Sciences-Public Health Sciences
Department
Department of Medical Sciences, Department of Public Health Sciences
Citation for Previous Publication
Link to Related Item
Abstract
Item Type
http://purl.org/coar/resource_type/c_46ec
Alternative
Formation of DCAA and TCAA in beverages
License
Other License Text / Link
This thesis is made available by the University of Alberta Libraries with permission of the copyright owner solely for non-commercial purposes. This thesis, or any portion thereof, may not otherwise be copied or reproduced without the written consent of the copyright owner, except to the extent permitted by Canadian copyright law.
Language
en