January 2012
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172 Reads
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2 Citations
Food and Nutrition Sciences
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... The results however showed that, for the first four months of storage PV was not high to cause rancidity unlike in the fifth month where the PV for C0 significantly increased above the limit. PV is an indicator of the initial stages of oxidative change in food [44]. This method utilizes the principle of ferric ion complexion where hydrogen peroxide (ROOH) is reduced with Fe 2+ leading to formation of Fe 3+ complexes [41]. ...
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January 2012
Food and Nutrition Sciences