Analysis of oils: Determination of peroxide value

Low, Lai Kim; Ng, Cher Siang

အရာများအတွက် ရိုးရှင်းသော မှတ်တမ်းများကို ပြပါ။

dc.contributor.author	Low, Lai Kim
dc.contributor.author	Ng, Cher Siang
dc.contributor.editor	Hasegawa, Hiroshi
dc.date.accessioned	2019-08-06T08:53:00Z
dc.date.available	2019-08-06T08:53:00Z
dc.date.issued	1987
dc.identifier.citation	Low, L. K., & Ng, C. S. (1987). Determination of peroxide value. In H. Hasegawa (Ed.), Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products (pp. C-7.1-C-7.3). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.	en
dc.identifier.isbn	9971881586
dc.identifier.uri	http://hdl.handle.net/20.500.12066/5324
dc.description.abstract	Peroxide value is the reactive oxygen contents expressed in terms of milliequivalents (meq) of free iodine per kilogram of fat. It is determined by titrating iodine liberated from potassium iodide with sodium thiosulphate solution. The paper provides the methodology in the determination of peroxide value. The apparatus and reagents needed are presented. Detailed procedures and calculations are also provided.	en
dc.language.iso	en	en
dc.publisher	Marine Fisheries Research Department, Southeast Asian Fisheries Development Center	en
dc.title	Analysis of oils: Determination of peroxide value	en
dc.type	Book chapter	en
dc.citation.spage	C-7.1
dc.citation.epage	C-7.3
dc.subject.asfa	manuals	en
dc.subject.asfa	culture media	en
dc.subject.asfa	analysis	en
dc.subject.asfa	analytical techniques	en
dc.subject.asfa	methodology	en
dc.subject.asfa	chemical analysis	en
dc.subject.asfa	Fishery industry	en
dc.subject.asfa	food technology	en
dc.subject.asfa	standards	en
dc.subject.asfa	specifications	en
dc.subject.asfa	fish oils	en
dc.subject.asfa	oxidation	en
dc.citation.bookTitle	Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products	en