A fat with a low smoke point is best when deep-fat frying.

Carine

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A fat with a low smoke point is best when deep-fat frying.

A fat with a low smoke point is best when deep-fat frying.

▸ true

▸ false

Textbook

Introductory Foods

Edition: 14^th

Authors: Scheule, Bennion

Read 22 times

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Carine Author

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Brilliant ツ

kater28

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Just got PERFECT on my quiz

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Thanks

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