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The photometric ferric thiocyanate procedure of Loftus Hills and Thiel for the estimation of fat peroxide has been adapted for the examination of the fat in small samples of the lean and fatty tissues of meat. A modification in the mode of addition of the reagents has been made which improves the reproducibility of the results and the effect of certain water‐soluble antioxidants on the determination has been investigated.
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G. Howard Smith (1952) studied this question.
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