Proteínas Clasificación
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Specialty
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EDNA PATRICIA LOARCA
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21 Slides • 2 Questions
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By Patricia España
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Open Ended
¿Cuáles son las principales fuentes de Proteína?
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Multiple Choice
Qué se debe comprender por tenderizado de carnes?
Significa que se extiende el tejido muscular
La carne se suaviza sin perder jugosidad y sabor
Es ablandar los tejidos de la fibra muscular
Es romper el tejido conectivo de la fibra muscular
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By Patricia España
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