Sadeg Molaghen
qom university of medical science
[ 1 ] - Evaluation of Peroxide Value and Acid Number of Edible Oils Consumed in the Sandwich and Fast Food Shops of Qom, Iran in 2016
Background & Aims of the Study: The quality of the edible oils is made with chemical compositions and percentage of the degree of unsaturation fatty acids. The peroxide value (PV) always measures the extent of primary oxidation (rancidification) of oils. Oils Rancidity can produce potentially toxic compounds associated with health effects such as heart and neurological disorde...
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