Biology, 16.10.2021 01:00 elliswilliams1063
PLEAS HEL ASA Explain what happens to the albumin proteins in liquid egg whites or the proteins within meats as they are headed over a stove. You need to accurately use the term "denatured" in your explanation. And explain why this same phenomenon doesn't happen when you put meat/eggs in the refrigerator. The explanation should include the different way that high temperatures vs low temperatures affect proteins
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PLEAS HEL ASA
Explain what happens to the albumin proteins in liquid egg whites or the proteins wi...
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