NUTRITION : CONCEPTS + CONTROVERSIES
15th Edition
ISBN: 9780357294055
Author: Sizer
Publisher: CENGAGE L
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Chapter 5, Problem 16SC
Summary Introduction
Concept Introduction:
Unsaturated fatty acids are less stable. Fats become spoiled when they are exposed to oxygen. Saturated fats are more resistant to oxidation while polyunsaturated fats are spoiled when exposed to oxygen.
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NUTRITION : CONCEPTS + CONTROVERSIES
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