| rancidity |
the state of being rancid; having a rancid scent or flavor (as of old cooking oil)
출처: wordnet.princeton.edu/perl/webwn
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| rancidity |
(ran
출처: www.mercksource.com/pp/us/cns/cns_hl_dorlands.jspz...
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| rancidity |
This term is used for the decomposition of a substance which leads to a spoiled quality and odor.
출처: www.cedarvale.net/information/medicalterms.htm
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| rancidity |
Off-flavor in fats, or in food products containing fats, caused by oxidation.
출처: www.chowbaby.com/10_2000/glossary/glossary.asp
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| rancidity |
An oil or fat becomes rancid when oxygen is allowed to break it down. Rancidity is characterized by development of easily recognized, sharp, acrid and pungent off-flavors and odors. Oils higher in unsaturated fatty acids are more prone to rancidity than oils high in saturated fat.Back to top
출처: www.drsoy.com/glossary.html
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