Food manufacturers use trans fatty acids because
A. they provide a richer texture.
B. they have a longer shelf life.
C. they are resistant to rancidity.
D. they have all of the above characteristics.
ANS: D
Nutritional Science
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Answer the following statement true (T) or false (F)
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A. two-thirds B. four-fifths C. one-third D. half
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Nutritional Science