## Abstract Edible oils are desterolized in order to render them βundetectableβ when admixed to other oils. Such frauds remain, however, detectable by the olefinic degradation products of the sterols: the degradation products approximately have the composition of the sterols they originate from. Pr
β¦ LIBER β¦
Detecting adulteration of oils
- Publisher
- Elsevier Science
- Year
- 1911
- Tongue
- English
- Weight
- 132 KB
- Volume
- 172
- Category
- Article
- ISSN
- 0016-0032
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