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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
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Formation of DCAA and TCAA in beverages
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- Author / Creator
- Balko, Justin Peter Craig.
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- Graduation date
- 2002
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- Type of Item
- Thesis
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- Degree
- Master of Science in Medical Sciences-Public Health Sciences
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- License
- 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.