The effect of air blowing at two temperatures, 80 and 130 °C, on the major component fatty acids of cod liver oil has been determined. As expected, the proportions of the highly unsaturated fatty acids drop rapidly, especially at the higher temperature investigated. The saturated acids are virtually unchanged under the conditions employed, while the proportion of monounsaturated acids shows only a slight drop.
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Jangaard et al. (1963) studied this question.
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