Effect of operational parameters on determination of oxidative stability measured by Rancimat method

International Journal of Food Properties

Volumn 17, Issue 9, 2014, Pages 2082-2088

  Pawar, Nilkanth ^a   Purohit, Akash ^a   Gandhi, Kamal ^a   Arora, Sumit ^a   Singh, R R B ^a  

^a NATIONAL DAIRY RESEARCH INSTITUTE   (India)

Author keywords

Ghee; Oxidative stability index; Q10 number; Rancimat; Temperature coefficient

Indexed keywords

OILS AND FATS; TEMPERATURE;

GHEE; OXIDATIVE STABILITY INDEX; Q10 NUMBER; RANCIMAT; TEMPERATURE COEFFICIENT;

OXIDATION RESISTANCE;

EID: 84903289438     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2012.680220     Document Type: Article

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