Los puntos clave no están disponibles para este artículo en este momento.
Summary An improved distillation method is described for the quantitative determination of malonaldehyde in foods containing oxidized fats. The procedure is compared with other methods in current use for the determination of malonaldehyde. A high correlation of TBA numbers with rancid odor in cooked meats was established.
Tarladgis et al. (Fri,) studied this question.