A distillation method for the quantitative determination of malonaldehyde in rancid foods View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1960-01

AUTHORS

Basil G. Tarladgis, Betty M. Watts, Margaret T. Younathan, Leroy Dugan

ABSTRACT

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.

PAGES

44-48

References to SciGraph publications

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/bf02630824

DOI

http://dx.doi.org/10.1007/bf02630824

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1050352961


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