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The determination of peroxides by the stamm method
Author(s) -
Hamm D. L.,
Hammond E. G.,
Parvanah V.,
Snyder H. E.
Publication year - 1965
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02632445
Subject(s) - peroxide , chemistry , peroxide value , value (mathematics) , chromatography , food science , organic chemistry , mathematics , statistics
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.