The Assessment of Rancidity of Oils on a Common Chloroform Extract with Special Reference to TBA Values
Abstract
The Assessment of Rancidity of OiIs on a Common Chloroform Extract with Special Reference to TBA Values (National College of Food Technology (University of Reading), A modified procedure for determining TBA values which can be applied to a common chloroform extract of fats and oils is described, Results are compared with those obtained for fre€ fatty acids and peroxide values.
Keywords
assessment, rancidity, common, chloroform, extract, special
Citation
Journal of the Association of Public Analysts, 1974, 12, 73-76.
