B. G. Tarladgis, B. M. Watts, M. T. Younathan, Leroy Dugan
Résumé tlooto
An improved distillation method is described for the quantitative determination of malonaldehyde in foods containing oxidized fats and a high correlation of TBA numbers with rancid odor in cooked meats was established.
Résumé
Summary An improved distillation method is described for the quantitative determination of malonaldehyde in foods containing oxidized fats. The procedure is compared with other methods in current use for the determination of malonaldehyde. A high correlation of TBA numbers with rancid odor in cooked meats was established.
Format de citation
TARLADGIS, B. G., et al. A distillation method for the quantitative determination of malonaldehyde in rancid foods. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1960, 37: 44–48.