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Quantitation and distribution of altered fatty acids in frying fats

✍ Scribed by G. Márquez-Ruiz; M. Tasioula-Margari; M. C. Dobarganes

Book ID
112775930
Publisher
Springer-Verlag
Year
1995
Tongue
English
Weight
529 KB
Volume
72
Category
Article
ISSN
0003-021X

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## Abstract The determination of fatty acid composition by gas chromatography as a routine task is established in most laboratories dealing with oils and fats. The scope of this method can be enlarged for a preliminary quality control of used frying fats and oils, which is commonly characterized by