STUDIES ON RANCIDITY OF BUTTERFAT. PART V. THE EFFECT OF TEMPERATURE
| Main Author: | S. MUKHERJEE |
|---|---|
| Format: | Article Journal |
| Bahasa: | eng |
| Terbitan: |
, 1950
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| Subjects: | |
| Online Access: |
https://zenodo.org/record/6579039 |
Daftar Isi:
- The induction period of the fat diminishes with temperature, peroxide value increasing with time ; at the high temperatures, viz.. 105° and 120". there is enhanced decomposition of the peroxides.