Author/Authors :
- - نويسنده Associate Professor of Research Center of Food Industries and Agriculture, Standard Research Institute-ISIRI, Iran. Piravi Vanak Z.
Abstract :
The issue of the integrity of edible oils and fats can be considered in three main areas of safety, authenticity and quality in accordance with the standardization approach. Safety is the most essential part of the food, including edible oils, due to effects on health of consumers. Authenticity equivalent to purity is also an important aspect of this approach. The nature and prevention of fraud in the trade are examples of this part. The role of quality part in respect of nutritional value, durability during storage and apparent characteristics in terms of acceptance and satisfaction of consumers is indisputable.
