The way to decrease the amount of oxidative rancidity occurring in a food product is to be stated. Concept introduction: Rancidity involves the oxidation of fat-containing food upon the exposure of air, light or moisture or due to the bacterial action. This results in the development of unpleasant or foul smell and taste in the food items.

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Answer 1

Question

Chapter 18, Problem 18.59E

Interpretation Introduction

Interpretation:

The way to decrease the amount of oxidative rancidity occurring in a food product is to be stated.

Concept introduction:

Rancidity involves the oxidation of fat-containing food upon the exposure of air, light or moisture or due to the bacterial action. This results in the development of unpleasant or foul smell and taste in the food items.

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Answer 2

Question

Chapter 18, Problem 18.59E

Interpretation Introduction

Interpretation:

The way to decrease the amount of oxidative rancidity occurring in a food product is to be stated.

Concept introduction:

Rancidity involves the oxidation of fat-containing food upon the exposure of air, light or moisture or due to the bacterial action. This results in the development of unpleasant or foul smell and taste in the food items.

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Answer 3

Question

Chapter 18, Problem 18.59E

Interpretation Introduction

Interpretation:

The way to decrease the amount of oxidative rancidity occurring in a food product is to be stated.

Concept introduction:

Rancidity involves the oxidation of fat-containing food upon the exposure of air, light or moisture or due to the bacterial action. This results in the development of unpleasant or foul smell and taste in the food items.

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Answer 4

Question

Chapter 18, Problem 18.59E

Interpretation Introduction

Interpretation:

The way to decrease the amount of oxidative rancidity occurring in a food product is to be stated.

Concept introduction:

Rancidity involves the oxidation of fat-containing food upon the exposure of air, light or moisture or due to the bacterial action. This results in the development of unpleasant or foul smell and taste in the food items.

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Answer 5

Chapter 18, Problem 18.59E

Interpretation Introduction

Interpretation:

The way to decrease the amount of oxidative rancidity occurring in a food product is to be stated.

Concept introduction:

Rancidity involves the oxidation of fat-containing food upon the exposure of air, light or moisture or due to the bacterial action. This results in the development of unpleasant or foul smell and taste in the food items.

Answer 6

Chapter 18, Problem 18.59E

Interpretation Introduction

Interpretation:

The way to decrease the amount of oxidative rancidity occurring in a food product is to be stated.

Concept introduction:

Rancidity involves the oxidation of fat-containing food upon the exposure of air, light or moisture or due to the bacterial action. This results in the development of unpleasant or foul smell and taste in the food items.

Answer 7

Chapter 18, Problem 18.59E

Interpretation Introduction

Interpretation:

The way to decrease the amount of oxidative rancidity occurring in a food product is to be stated.

Concept introduction:

Rancidity involves the oxidation of fat-containing food upon the exposure of air, light or moisture or due to the bacterial action. This results in the development of unpleasant or foul smell and taste in the food items.

Answer 8

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Answer 9

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Answer 10

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Answer 11

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