Detection and estimation of oxidative rancidity in fats/oils

  • AOCS (2009) Official methods and recommended practices of the AOCS, 6th edn. American Oil Chemists’ Society, Champaign, IL

  • O’Keefe, S.F., and Pike, O.A. 2010. Fat characterization, Ch. 14 in Food Analysis, 4th ed. S.S. Nielsen (Ed.), Springer, New York.

  • Food Analysis Laboratory Manual Second Edition. Springer. Edited by S. Suzanne Nielsen. West Lafayette, IN, USA