Influence of fatty acids of different unsaturation in the oxidation of purified vegetable oils during microwave irradiation

The Free Fatty Acid Content of Fish Oil,

The Free Fatty Acid Content of Fish Oil, Part III: The Influence of Different Variables on Free Fatty Acid Formation during Storage of Anchovy Oil at 25°C

✍ De Koning, A. J. ;Mol, Theodora 📂 Article 📅 1992 🏛 John Wiley and Sons ⚖ 345 KB 👁 2 views

Long-term storage of fish oils frequently leads to deterioration in quality due to enzymatic formation of free fatty acids (FFA). The present investigation has identified a number of chemical characteristics which can serve as indices in predicting which oils arc liable to show FFA escalation on sto