Abstract
AbstractA differential scanning calorimeter was used to measure the keeping time of commercial fats. The method described is rapid and simple. The stability of oils which would require 14 days in the AOM (AOCS) procedure can be deteremined in less than 4 hr by the differential scanning calorimeter technique. Although a good correlation was found with keeping times determined by the AOM method, the spread in AOM hours calculated from the calorimetric data was too great to suggest replacement of the AOM method by this new one.
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