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Determination of Low Erucic Acid Levels in Oils and Fats

โœ Scribed by Meijboom, P. W. ;Jongenotter, G. A.

Publisher
John Wiley and Sons
Year
1980
Weight
284 KB
Volume
82
Category
Article
ISSN
0931-5985

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โœฆ Synopsis

Abstract

In view of requirements set in 1979 by the European Community regarding the reduction of erucic acid levels in foods, we developed a method by which concentrations down to 0.1% can be determined. The procedure and conclusions are discussed in brief.

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