Československá hygiena 1957, 2(4):257-264

Methodics for the determination of the peroxide value of fats. II. Communication: The use of the peroxide value and of several other methods for the estimations of the comestibility of butter and lard

Bohuslav Sedláček, Rudolf Rybín, Anděla Tichá

Keywords: fats; lipid peroxidation; determination methods

Published: April 1, 1957  Show citation

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Sedláček B, Rybín R, Tichá A. Methodics for the determination of the peroxide value of fats. II. Communication: The use of the peroxide value and of several other methods for the estimations of the comestibility of butter and lard. Československá hygiena. 1957;2(4):257-264.
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