Comparative of Rancimat Method and the Schaal Oven Method for the Determination of Oxidation Stability of Peanut Oil and Peanut Butter

Huang Ke; Cui Chun; Zhao Mou-ming; Ma Hao

doi:10.13995/j.cnki.11-1802/ts.2011.10.024

Huang Ke, Cui Chun, Zhao Mou-ming, Ma Hao

Food and Fermentation Industries ›› 2011, Vol. 37 ›› Issue (10) : 145-148.

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Food and Fermentation Industries ›› 2011, Vol. 37 ›› Issue (10) : 145-148. DOI: 10.13995/j.cnki.11-1802/ts.2011.10.024

Food and Fermentation Industries

Comparative of Rancimat Method and the Schaal Oven Method for the Determination of Oxidation Stability of Peanut Oil and Peanut Butter

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2011, 37(10): 145-148 https://doi.org/10.13995/j.cnki.11-1802/ts.2011.10.024

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