[Answered] When meats are braised, conversion of collagen has more influence on tenderness than does ...

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Author Question: When meats are braised, conversion of collagen has more influence on tenderness than does ... (Read 109 times)

newbem

Hero Member
Posts: 579

on: Aug 2, 2018

When meats are braised, conversion of collagen has more influence on tenderness than does denaturation of muscle protein.

Indicate whether the statement is true or false

Question 2

Cream of tartar produces inversion of sucrose.

Indicate whether the statement is true or false

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matt95

Sr. Member
Posts: 317

Reply #1 on: Aug 2, 2018

Answer to Question 1

T

Answer to Question 2

T

newbem

Hero Member
Posts: 579

Reply #2 on: Aug 2, 2018

Both answers were spot on, thank you once again

matt95

Sr. Member
Posts: 317

Reply #3 on: Aug 2, 2018

Great! Please up vote

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