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mndcurrier mndcurrier
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6 years ago
When meats are braised, conversion of collagen has more influence on tenderness than does denaturation of muscle protein.
 
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jfitz2343jfitz2343
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6 years ago
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mndcurrier Author
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6 years ago
Helped a lot
aznzergs
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Yesterday
This helped my grade so much Perfect
TAT1238
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2 hours ago
Thanks
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