A study of the determination of peroxides in fats
- 1 December 1947
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 24 (12), 417-420
- https://doi.org/10.1007/bf02667778
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
- The determination of the peroxide values of edible fats and oils: The iodimetric methodJournal of the Society of Chemical Industry, 1946
- Formation and decomposition of peroxides of unsaturated fat estersJournal of Oil & Fat Industries, 1944
- The application of the ferric thiocyanate method to the determination of incipient rancidity in fats and oilsJournal of Oil & Fat Industries, 1943
- Determination of Peroxide Values for Rancidity in Fish OilsIndustrial & Engineering Chemistry Analytical Edition, 1941
- Iodometric Determination of Peroxygen in Organic CompoundsJournal of the American Chemical Society, 1941
- The Determination of Organic PeroxidesJournal of the American Chemical Society, 1940
- Cereal Flours as Antioxidants for Fishery ProductsIndustrial & Engineering Chemistry, 1937
- Peroxide formation as a measure of autoxidative deteriorationJournal of Oil & Fat Industries, 1932
- The effect of light on the oxidation of fatsProceedings of the Royal Society of London. Series B, Containing Papers of a Biological Character, 1931