A distillation method for the quantitative determination of malonaldehyde in rancid foods
- 1 January 1960
- journal article
- research article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 37 (1) , 44-48
- https://doi.org/10.1007/bf02630824
Abstract
Summary: An improved distillation method is described for the quantitative determination of malonaldehyde in foods containing oxidized fats. The procedure is compared with other methods in current use for the determination of malonaldehyde. A high correlation of TBA numbers with rancid odor in cooked meats was established.This publication has 15 references indexed in Scilit:
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