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Which Term is Used to Indicate the Development of Unpleasant Smell and Taste in Fat and Oil Containing Foods Due to Aerial Oxidation (When They Are Kept Exposed for a Considerable Time)? - Science

Which term is used to indicate the development of unpleasant smell and taste in fat and oil containing foods due to aerial oxidation (when they are kept exposed for a considerable time)?

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Solution

"Rancidity" is the term used to indicate the development of unpleasant smell and taste in fat and oil containing foods due to aerial oxidation (when they are kept exposed for a considerable time).

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APPEARS IN

Lakhmir Singh Class 10 Chemistry (Science)
Chapter 1 Chemical Reactions and Equations
Q 5 | Page 45
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