induction period

Show Summary Details

Quick Reference

The lag period during which a fat or oil shows stability to oxidation because of its content of antioxidants, natural or added, which are oxidized preferentially. After this there is a sudden and large consumption of oxygen and the fat becomes rancid.

Subjects: Medicine and Health.

Reference entries

Users without a subscription are not able to see the full content. Please, subscribe or login to access all content.