Published December 31, 1947
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STUDIES ON RANCIDITY OF BUTTER-FAT
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Development of rancidity on butter-fat on storage with different chemicals has been studied. Effect of hydrogen passed into the butter-fat at room temperature has been investigated. The dissolved hydrogen has been found to stop hydrolytic rancidity of butter-fat for a period of 5 months and to retard oxidative rancidity to a very great extent.
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