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AN-R-012

Oxidation stability of different solid foodstuffs


Summary

The 892 Professional Rancimat can be used for determining the oxidation stability of fats contained in solid, non-meltable foodstuffs, such as peanuts, almonds, potato chips (crackers), cookies and french fries. The crushed samples can be used directly without extraction of the fat.
 

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Metrohm AG

Ionenstrasse
9100 Herisau

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