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Contemporary Nutrition: A Functional Approach 4th Edition by Gordon Wardlaw , Anne Smith
Edition 4ISBN: 978-0078021398Contemporary Nutrition: A Functional Approach 4th Edition by Gordon Wardlaw , Anne Smith
Edition 4ISBN: 978-0078021398 Exercise 25
Margarine usually is made by a process called _____, in which hydrogen atoms are added to carbon-carbon double bonds in the polyunsaturated fatty acids found in vegetable oils.
A) saturation
B) esterification
C) isomerization
D) hydrogenation
A) saturation
B) esterification
C) isomerization
D) hydrogenation
Explanation
Verified
Verified
Therefore, the option (a) is incorrect
T...
Contemporary Nutrition: A Functional Approach 4th Edition by Gordon Wardlaw , Anne Smith
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