Oxidation stability of different solid foodstuffs
AN-R-012
en
The 892 Professional Rancimat can be used for determining the oxidation stability of fats contained in solid, non-meltable foodstuffs, such as peanuts, almonds, potato chips (crackers), cookies and french fries. The crushed samples can be used directly without extraction of the fat.
The 892 Professional Rancimat can be used for determining the oxidation stability of fats contained in solid, non-meltable foodstuffs, such as peanuts, almonds, potato chips (crackers), cookies and french fries. The crushed samples can be used directly without extraction of the fat.