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Author Question: When meats are braised, conversion of collagen has more influence on tenderness than does ... (Read 110 times)

newbem

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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

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Reply #1 on: Aug 2, 2018
Answer to Question 1

T

Answer to Question 2

T


newbem

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Reply #2 on: Aug 2, 2018
Both answers were spot on, thank you once again


matt95

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Reply #3 on: Aug 2, 2018
Great! Please up vote :D


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