Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipids.

@article{Shantha1994RapidSI,
  title={Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipids.},
  author={N. C. Shantha and Eric Decker},
  journal={Journal of AOAC International},
  year={1994},
  volume={77 2},
  pages={421-4}
}
The official International Dairy Federation method for determination of the peroxide value of anhydrous milk fat was extended to poultry, meat, fish, and vegetable oils. The ferrous oxidation-xylenol orange method for determination of peroxide values of liposomes and lipoproteins was modified to make it simpler and more rapid. These 2 spectrophotometric methods were used successfully to determine the peroxide values of beef, chicken, butter, fish, and vegetable products. The results in most… CONTINUE READING
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