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Analytical Methods for Oils and Fats

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Food Oils and Fats

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Abstract

Analyses of raw materials or finished products are necessary to determine if one has actually obtained what is called for by specifications and standards. This chapter covers: (1) finished oil and fat products, (2) the use of these finished products in food preparation by frying, and (3) in-process or manufacturing checks of the oil and fat products. As the selection of and confidence in the selected method(s) are of vital importance, brief comments on value or purpose are given on each method mentioned.

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Authors
  1. Fred J. Baur Ph.D.
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© 1995 Springer Science+Business Media Dordrecht

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Baur, F.J. (1995). Analytical Methods for Oils and Fats. In: Food Oils and Fats. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-2351-9_14

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  • DOI: https://doi.org/10.1007/978-1-4757-2351-9_14

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4419-4737-6

  • Online ISBN: 978-1-4757-2351-9

  • eBook Packages: Springer Book Archive

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