Which of the following is NOT a method used by food processors to stabilize the lipids in food products?
A) Refrigeration
B) Hydrogenation
C) Tightly sealed packaging
D) Addition of oxidizing chemicals
Correct Answer:
Verified
Q24: Which of the following has the highest
Q25: Which of the following characteristics is shared
Q26: Which of the following is a characteristic
Q27: Which of the following sources would yield
Q28: Which of the following has the highest
Q30: Which of the following structural features of
Q31: A major cause of rancidity of lipids
Q32: Which of the following is a factor
Q33: What is a triacylglycerol?
A)A triglyceride
B)A phospholipid
C)A partially
Q34: When stored at room temperature in loosely
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