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A method is proposed to assess deterioration of frying fats by measuring polar and nonpolar components separated on a silica gel column. Means for polar components measured in duplicate samples by 19 collaborators ranged from 8.0 ± 0.34 to 25.8 ± 0.90%. Coefficients of variation ranged from 3.5 to 4.9%. The method has been adopted as official first action.
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Waltking et al. (1981) studied this question.
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