Limits and Unit Conversion of Peroxide Value in Food
LIU Xue-mei
SONG Ye
YAN Xin-huan
Abstract：Edible oils are prone to be oxidated during the preservation, while peroxide value is an important index to evaluate the degree of oil oxidation in food. In this paper, limit of peroxide value was summarized, and the conversion between various units was pointed out, to provide convenience for the quality control of oil products.
Keywords：Peroxide valueunitsconversion
Publication Date：2015-01-01
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：3( 28-30 )