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March 1, 1962Journal of the Science of Food and Agriculture

Simple vacuum distillation procedure for determination of the volatile carbonyl content of autoxidising edible fats

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Authors

CLC. H. LeaGoogle (United States)PSP. A. T. SwobodaLudwig-Maximilians-Universität München

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Lea et al. (1962) studied this question.

synapsesocial.com/papers/6a7603cfc0eb3924a794ab7dhttps://doi.org/10.1002/jsfa.2740130303
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Also Consider

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  1. 1Isolation of volatile constituents from fats and oils by vacuum degassing1961 · 42 citations
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  5. 5A distillation method for the quantitative determination of malonaldehyde in rancid foods1960 · 2,888 citations