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11 Nov 2019
) fats or oils; rancidity results in off tastes and odors. smoke point - the temperature at which a fat or an oil begins to stabilizer- ingredient added Pre-Lab Questions 1. Explain the differences among butter, margarine, s an oil begins to smoke. to food to minimize deterioration and loss of desirable properties. Textbook reference: Chapters 5, and 22 e oil Compare Boer nutrient contributions. o 2015 Cengage Learning. All Rights Reserved. May not be copied. scanned or duplicated, or posted to a publicly accessible website. in whole or in part
) fats or oils; rancidity results in off tastes and odors. smoke point - the temperature at which a fat or an oil begins to stabilizer- ingredient added Pre-Lab Questions 1. Explain the differences among butter, margarine, s an oil begins to smoke. to food to minimize deterioration and loss of desirable properties. Textbook reference: Chapters 5, and 22 e oil Compare Boer nutrient contributions. o 2015 Cengage Learning. All Rights Reserved. May not be copied. scanned or duplicated, or posted to a publicly accessible website. in whole or in part
Hubert KochLv2
2 Sep 2019