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Permanent link (DOI): https://doi.org/10.7939/R38C9R78N

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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 Open Access

Descriptions

Other title
Formation of DCAA and TCAA in beverages
Subject/Keyword
Water--Purification--Disinfection--By-products.
Beverage industry--By-products.
Beverages--Analysis.
Drinking water--Testing.
Chlorine.
Type of item
Thesis
Degree grantor
University of Alberta
Author or creator
Balko, Justin Peter Craig.
Supervisor and department
Examining committee member and department
Department
Department of Medical Sciences
Department of Public Health Sciences
Specialization

Date accepted
2002
Graduation date

Degree
Master of Science in Medical Sciences-Public Health Sciences
Degree level
Master's
Abstract

Language
English
DOI
doi:10.7939/R38C9R78N
Rights
Permission is hereby granted to the University of Alberta Libraries to reproduce single copies of this thesis and to lend or sell such copies for private, scholarly or scientific research purposes only. The author reserves all other publication and other rights in association with the copyright in the thesis and, except as herein before provided, neither the thesis nor any substantial portion thereof may be printed or otherwise reproduced in any material form whatsoever without the author's prior written permission.
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Last modified: 2015:10:17 04:25:43-06:00
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