Meat is best defined as:, Any edible part of an animal, Muscle tissue of slaughter animals, Fat and connective tissue of animals, All animal by-products, The major chemical component of muscle meat is:, Protein, Fat, Water, Minerals, Which muscle protein is soluble in dilute salt solutions?, Sarcoplasmic protein, Stroma protein, Elastin, Myofibrillar protein, Rigor mortis occurs mainly because of:, Accumulation of oxygen in muscle, Increase in ATP concentration, Depletion of ATP in muscle fibers, Increase in muscle temperature, Which factor has a beneficial effect on the juiciness and flavor of meat?, Low water-holding capacity, High connective tissue content, Marbling, Rapid chilling
0%
TOPIC 2
Baham ko'rish
Baham ko'rish
tomonidan
Animalfoodtechbot
Tarkibini tahrirlash
Chop etish
qo'shib qo'yish
Ko'proq
Tayinlashlar
Ilg'orlar ro'yxati
Ko'proq ko'rsatish
Kamroq koʻrsatish
Ushbu etakchilar jadvali hozirda xususiy. Uni ommaga etkazish uchun
Ulashish-ni
bosing.
Liderlar ro'yxati resurs egasi tomonidan o'chirib qo'yildi.
Ushbu etakchilar ro'yxati o'chirib qo'yilgan, chunki sizning variantlaringiz resurs egasidan farq qiladi.
Qaytish moslamalari
Viktorina
ochiq-oydin shablon. Etakchilar ro'yxati uchun ballar yaratmaydi.
Tizimga kirish talab qilinadi
Vizual uslub
Shriftlar
Obuna talab etiladi
Moslamalar
Namunani almashtirish
Hammasini koʻrsatish
Ochiq natijalar
Bogʻdan nusxa olish
Tez javob kodi
& Olib tashlash
Tahrirlashni davom ettirish:
?
