117046 Asam Lemak Bebas Metode: kolorimetri dengan pita uji 0.5 - 1 - 2 - 3 mg/g KOH MQuant®
Deep-frying causes oils and fats to decompose over time. One of the major by-products of decomposition is free fatty acids. When these acids exceed an acceptable treshold, they affect the quality of fried food. With MQuantTM Free Fatty Acids it is easily possible to monitor the quality of deep-frying oil.Simpan pada +15°C hingga +25°C.