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Author Question: One reason fish is tender when it is cooked is that the collagen breaks down only at very high ... (Read 54 times)

berenicecastro

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on: Aug 19, 2018
One reason fish is tender when it is cooked is that the collagen breaks down only at very high temperatures.
  Indicate whether the statement is true or false

Question 2

Fish muscle is higher in collagen content than muscle in red meats and poultry.
  Indicate whether the statement is true or false


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tjayeee

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Reply #1 on: Aug 19, 2018
Answer to Question 1

F

Answer to Question 2

F


berenicecastro

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Reply 2 on: Aug 19, 2018
Thanks for the timely response, appreciate it

EAN94

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Reply 3 on: Yesterday
Great answer, keep it coming :)

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