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Author Question: When meats are braised, conversion of collagen has more influence on tenderness than does ... (Read 112 times)

newbem

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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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Answer to Question 1

T

Answer to Question 2

T



newbem

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Both answers were spot on, thank you once again



matt95

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