Problem
Article: Effects of Repeated Heating on Fatty Acid Composition of Plant-Based Cooking Oils by Zoltan Szabo, Tamas Marosvölgyi, Eva Szabo, Viktor Koczka, Zsofia Verzar, Maria Figler and Tamas Decsi.
From the article above.
A. Based on the findings of this study (the article provided), what are the best plant oils that will recommend for fresh oil to use for a salad and why?
B. What are the best plant oils that will recommend for cooking oil, and why?
C. What are the strengths and limitations of this study?