Abstract
A sensitive quantitative method for determination of the peroxide value of fats and oils is reported which is based on the color reaction with diphyenylcarbohydrazide discovered by Stamm.
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Journal Paper No. J-4968 of the Iowa Agricultural and Home Economics Experiment Station, Ames, Iowa, Project No. 1517.
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Hamm, D.L., Hammond, E.G., Parvanah, V. et al. The determination of peroxides by the stamm method. J Am Oil Chem Soc 42, 920–922 (1965). https://doi.org/10.1007/BF02632445
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DOI: https://doi.org/10.1007/BF02632445