Chemistry, asked by Shanmai, 2 months ago

The condition produced by aerial oxidation of fats and oils in foods marked by

unpleasant smell and taste is called:

(a) antioxidation

(b) reduction

(c) rancidity

(d) corrosion

Answers

Answered by SoduKu

25

Answer:

Option c) Rancidity is the answer

Answered by SoulWeapon

2

Answer:

Rancidity is the answer.

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