The significance of peroxide determination in fats by the dichlorophenol-indophenol method
- 1 March 1952
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 3 (3) , 112-115
- https://doi.org/10.1002/jsfa.2740030303
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
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- A New Sensitive Method for the Determination of Peroxides of Fats and Fatty Acids.Acta Chemica Scandinavica, 1949
- The determination of the peroxide values of edible fats and oils: The iodimetric methodJournal of the Society of Chemical Industry, 1946
- The application of the ferric thiocyanate method to the determination of incipient rancidity in fats and oilsJournal of Oil & Fat Industries, 1943
- The estimation of oxidative spoilage in edible fatsThe Analyst, 1941
- Standardization of 2,6-DichlorophenolindophenolIndustrial & Engineering Chemistry Analytical Edition, 1938
- Colorimetric Estimation of Peroxides in Unsaturated CompoundsIndustrial & Engineering Chemistry Analytical Edition, 1936
- An accelerated stability test using the peroxide value as an indexJournal of Oil & Fat Industries, 1933