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Artículo

Chemical evaluation of uruguayan Cucurbitaceae seeds as potential sources of vegetable oils

Artículo

Flakes of distilled fatty acids from Uruguayan beef tallow  stored at room temperature  are studied. To prevent rancidity different antioxidants are added (BHT  AP and citric acid). Samples with time were taken. The analyses made were: peroxide number and alcoholic alkali color 200 ppm BHT resulted to be the most efficient. A comparative assay of rancidity fastened by temperature |b was developed