Which of the following would be least effective at preventing oxidation of the polyunsaturated fatty acids in processed foods?
A) refrigeration
B) addition of BHT
C) partial hydrogenation
D) addition of phosphorus
Correct Answer:
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Q21: When stored at room temperature in loosely
Q22: Which of the following foods should a
Q23: Which of the following fats would be
Q25: Which of the following is a factor
Q25: Which of the following characteristics is shared
Q27: Which of the following has the highest
Q28: Which of the following structural features of
Q29: What is a triacylglyceride?
A) a triglyceride
B) a
Q30: Which of the following sources would yield
Q31: Which of the following is known as
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