A simple and rapid method for assessing rancidity of oils based on the formation of hydroperoxides
- 1 December 1976
- journal article
- research article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 53 (12), 746-747
- https://doi.org/10.1007/bf02635475
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Chemical and organoleptic properties of oxidized fatsJournal of Oil & Fat Industries, 1974
- Kinetics of lipid oxidation in foodsC R C Critical Reviews in Food Technology, 1971