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Availability date: 05/08/2016
The Peroxide content is a quality parameter of fats and oils. It tells us if and by how much the fat has decomposed. Especially the healthy, unsaturated fatty acids are very sensitive and can make the fat decompose faster. Fats decomposes because of the autooxidation of the unsaturated acids in the acyl chain.
|analysis||general food analysis|
|amount of sample||10 g|