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We can define food safety as the set of conditions and measures necessary during the production, storage, distribution, and preparation of food to ensure that its consumption does not represent a risk to the health of people
The analysis of the physical properties of oils and fats allows us to understand the behavior and characteristics of these elements, as well as their differences.
According to Regulation (EC) No 1831/2003, antioxidants in animal nutrition will be considered "technological additives" defining antioxidants as: "substances that prolong the shelf life of feed and feed materials, protecting them against spoilage caused by oxidation. "