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Systematic evaluation of heated fats based on quantitative analytical methods

✍ Scribed by M. Naudet


Book ID
112776827
Publisher
Springer-Verlag
Year
1988
Tongue
English
Weight
68 KB
Volume
65
Category
Article
ISSN
0003-021X

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Sanitary evaluation of frying fats: A ne
✍ Vidaud, Z. ;Izquierdo, D. ;GarcΓ­arochΓ©, M. O. πŸ“‚ Article πŸ“… 1983 πŸ› John Wiley and Sons 🌐 English βš– 245 KB πŸ‘ 1 views

The level of oxidized compounds can be taken as an indicator of the sanitary quality of frying fats. The determination of oxidized fatty acids (insoluble in petroleum ether) is time consuming and not very accurate. In this paper a new method is reported, based on thin-layer chromatographic separatio