Abstract:The experiment focused on the possibility to utilise the antioxidant potential of rapeseed meal to stabilize fats. The lard, which was used for this purpose, was characterized by gas chromatography. At first the non-sieved meal was added in lard. It is the least technologically difficult method of utilizing meal. Then, the meal was sieved to obtain five fractions, which were added to lard. The aim was to find a fraction of meal that would best stabilize the lard. The results of lard stability with added fracti… Show more
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