Oxidative stability of potato chips determined by Rancimat
- 1 April 1992
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 69 (4) , 335-337
- https://doi.org/10.1007/bf02636062
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- Determination of the Oxidative Stability of Edible Oils ‐ Interlaboratory Test with the Automated Rancimat(R) MethodFette, Seifen, Anstrichmittel, 1986
- Automated AOM test for fat stabilityJournal of Oil & Fat Industries, 1984
- Lipid oxidation in potato chipsJournal of Oil & Fat Industries, 1983
- A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATIONCanadian Journal of Biochemistry and Physiology, 1959
- A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATIONCanadian Journal of Biochemistry and Physiology, 1959