Which of the following would be least effective at preventing oxidation of the polyunsaturated fatty acids in processed foods?

Name: Which of the following would be least effective at preventing oxidation of the polyunsaturated fatty acids in processed foods?
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Question

Quizplus · Accepted Answer

Phosphorus is not typically used as an antioxidant in food preservation, unlike BHT or partial hydrogenation, which help prevent oxidation. Refrigeration slows down oxidation but is not as effective as chemical methods.

Which of the Following Would Be Least Effective at Preventing