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
Answer:C
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