Glycogen content in shellfish is approximately _____ percent by ...

[BrownTown3]

Glycogen content in shellfish is approximately _____ percent by weight.
 a. zero
  b. 1 to 3
  c. 3 to 5d 5 to 10

Question 2

When using fish protein to increase protein and calcium content in foods, the food industry has devised a method that includes
 a. grinding the bones.
  b. dehydrating the fish.
  c. removing the fat.
  d. answers a and b only
  e. answers a, b, and c are correct
  f. none of the answers is correct

[cat123]

Answer to Question 1

b

Answer to Question 2

e