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

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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

Related Book For answer-question

Organic Chemistry

ISBN: 978-0321768414

8th edition

Authors: L. G. Wade Jr.

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Posted Date: Feb 10, 2023 01:42 AM

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

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Organic Chemistry

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