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dc.contributor.authorLow, Lai Kim
dc.contributor.authorNg, Cher Siang
dc.contributor.editorHasegawa, Hiroshi
dc.date.accessioned2019-08-06T08:53:00Z
dc.date.available2019-08-06T08:53:00Z
dc.date.issued1987
dc.identifier.citationLow, 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.isbn9971881586
dc.identifier.urihttp://hdl.handle.net/20.500.12066/5324
dc.description.abstractPeroxide 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.isoenen
dc.publisherMarine Fisheries Research Department, Southeast Asian Fisheries Development Centeren
dc.titleAnalysis of oils: Determination of peroxide valueen
dc.typeBook chapteren
dc.citation.spageC-7.1
dc.citation.epageC-7.3
dc.subject.asfamanualsen
dc.subject.asfaculture mediaen
dc.subject.asfaanalysisen
dc.subject.asfaanalytical techniquesen
dc.subject.asfamethodologyen
dc.subject.asfachemical analysisen
dc.subject.asfaFishery industryen
dc.subject.asfafood technologyen
dc.subject.asfastandardsen
dc.subject.asfaspecificationsen
dc.subject.asfafish oilsen
dc.subject.asfaoxidationen
dc.citation.bookTitleLaboratory Manual on Analytical Methods and Procedures for Fish and Fish Productsen


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