Thank you for your post. Myself, I am a Master student in food sciences in Belgium and I want to conduct a research on the "evaluation of the oxidative stability of vegetable oils". I am interested whith the case of mayonnaise because I am in contact with a company that is manufacturing dressed sauces including mayonnaise and they have an issue because before that their products meet the expiration date, they have already lost some of their quality signs.
I want to know what approach that I can take to evaluate the oxidative stability.
Edited by Charles.C, 28 June 2018 - 06:06 AM.
split from thread 31928