The stability and spoilage of fatty acids/fats Unsaturated fats oxidize more readily, so they have a shorter shelf life, an important issue with…. 4 . The stability and spoilage of fatty acids/fats Unsaturated fats oxidize more readily, so they have a shorter shelf life, an important issue with food spoilage. Unsaturated and short chain fats are more easily absorbed. Lipids – 6 How do we deal with spoilage (oxidation) of fats?
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