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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 33 times)

berenicecastro

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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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Answer to Question 1

F

Answer to Question 2

F




berenicecastro

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Reply 2 on: Aug 19, 2018
Excellent


ktidd

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Reply 3 on: Yesterday
Gracias!

 

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