Resource Details

Food processing and lipid oxidation - PubMed

Subject
Chemistry
Topic
S3LH-Rancidity of lipids
Grade
S3LH
Language
English
Access Level
Free
2.7/5
Readability Score
Publisher
pubmed.ncbi.nlm.nih.gov
Resource Usability
Activating prior knowledge
Resource Type
Digitized document or text
Mastery Scale
Proficient
Resource Accessibility
Technological so that no special technology is needed to access them
Assigned Readability
3/5