Relationship between rancimat and active oxygen method values at varying temperatures for several oils and fats

Author:

Anwar Farooq1,Bhanger M. I.2,Kazi T. G.2

Affiliation:

1. ; Applied Chemistry Research Center; Pakistan Council of Scientific and Industrial Research Laboratories Complex; 75280 Karachi Pakistan

2. ; Center of Excellence in Analytical Chemitry; University of Sindh; 76080 Jamshoro Pakistan

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference26 articles.

1. Oxidative Stability of Perilla Oil and Its Use in French Dressing and Mayonnaise;Sako;New Food Ind.,2000

2. Determination of Oxidative Stability of Oils and Fats;Tian;Anal. Chem.,1999

3. A Study on Oxidative Stability of Vegetable Oil Blends;Chu;Shipin Kexue (Taipie),1997

4. Chemistry of Lipid Oxidation; 30 Years of Progress;Min,2000

5. Lipid Oxidation of Edible Oils and Fats;Min,1998

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