A rapid method for determining the peroxide value of the fat contained in whole milk powders is described. 2. As estimated by this method the peroxide value is only about 90% of the true value, but in many researches where the method would be applied, it is the relative rather than the absolute peroxide value which is required. Consequently the disadvantage of a slightly low estimation is far outweighed by the rapidity of the method and the ease and reliability with which it can be performed.
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J. A. B. Smith (1939) studied this question.
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