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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

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

Grade:12th pass

1 Answers

Pawan Prajapati
askIITians Faculty 9723 Points
5 months ago
Answer: c

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