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The influence of storage on the fatty acid content of cod liver oil

✍ Scribed by Arthur D. Holmes; Francis Tripp; David F. Menard

Book ID
112777142
Publisher
Springer-Verlag
Year
1934
Tongue
English
Weight
821 KB
Volume
11
Category
Article
ISSN
0003-021X

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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