Quiz: What have you learned?


Vegetable oils that are rich in omega-3 are always less stable in cooking than oils rich in omega-6.
The measurement of a single value (AV or IV or PV) makes it possible to evaluate the sensitivity of an oil to oxidation.
The formula for calculating the peroxide value in mmoles of hydroperoxides per kg of fat is
The formula for calculating the acid value is
The formula for calculating the iodine value is
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