An accelerated stability test using the peroxide value as an index View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1933-06

AUTHORS

A. E. King, H. L. Roschen, W. H. Irwin

ABSTRACT

A quick stability test for lard is described which depends on the peroxide content for identification of the rancid point. By its use ordinary samples of lard can be evaluated for stability in a working day. Oleo oil also is being tested by this method. It is applicable to edible fats and oils and hydrogenated shortenings. Typical peroxide curves for various fats and oils are shown. The effect of copper in accelerating oxidative rancidity is discussed. More... »

PAGES

105-109

References to SciGraph publications

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/bf02654773

DOI

http://dx.doi.org/10.1007/bf02654773

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1006158221


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