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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dc.contributor.authorBalko, Justin Peter Craig.
dc.date.accessioned2025-05-28T20:49:48Z
dc.date.available2025-05-28T20:49:48Z
dc.date.issued2002
dc.identifier.doihttps://doi.org/10.7939/R38C9R78N
dc.language.isoen
dc.rightsThis 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.
dc.subjectDrinking water--Testing
dc.subjectBeverage industry--By-products
dc.subjectChlorine
dc.subjectBeverages--Analysis
dc.subjectWater--Purification--Disinfection--By-products
dc.titleThe 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
dc.title.alternativeFormation of DCAA and TCAA in beverages
dc.typehttp://purl.org/coar/resource_type/c_46ec
thesis.degree.grantorhttp://id.loc.gov/authorities/names/n79058482
thesis.degree.levelMaster's
thesis.degree.nameMaster of Science in Medical Sciences-Public Health Sciences
ual.date.graduation2002
ual.departmentDepartment of Medical Sciences
ual.departmentDepartment of Public Health Sciences
ual.jupiterAccesshttp://terms.library.ualberta.ca/public

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