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Author Question: The three stages of _____ involve initiation, propagation, and termination. a. hydrolytic rancidity ... (Read 167 times)

acc299

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on: Aug 19, 2018
The three stages of _____ involve initiation, propagation, and termination.
 a. hydrolytic rancidity
  b. oxidative rancidity
  c. flavor reversion
  d. all of the above answers are correct

Question 2

Which of the following statements about storage of fats is false?
 a. Butter can be stored in both the refrigerator and freezer.
  b. Margarine does not freeze well because its emulsions may separate.
  c. Olive oil has a longer shelf life than most vegetable oils and can be stored at room temperature, tightly covered and in a dark area.
  d. Monounsaturated fats usually keep for about 1 year.


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momo1250

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Reply #1 on: Aug 19, 2018
Answer to Question 1

b

Answer to Question 2

c


acc299

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  • Posts: 569
Reply 2 on: Aug 19, 2018
:D TYSM

mjenn52

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Reply 3 on: Yesterday
YES! Correct, THANKS for helping me on my review

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