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Systematic evaluation of heated fats based on quantitative analytical methods

✍ Scribed by M. C. Dobarganes; M. C. Pérez-Camino


Book ID
112818049
Publisher
Springer-Verlag
Year
1989
Tongue
English
Weight
79 KB
Volume
66
Category
Article
ISSN
0003-021X

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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