Suitability of peroxide-test as a measure of rancidity in fats and oils.

Bose, S. M. and Subrahmanyan, V. (1953) Suitability of peroxide-test as a measure of rancidity in fats and oils. Bulletin of Central Food Technological Research Institute, 2. pp. 151-152.

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Item Type:	Article
Uncontrolled Keywords:	peroxide test, rancidity, edible oils
Subjects:	600 Technology > 05 Chemical engineering > 07 Metal Corrosion 600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	03 Feb 2022 08:51
Last Modified:	03 Feb 2022 08:51
URI:	http://ir.cftri.res.in/id/eprint/5893

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