8.9: Does it matter to have more connective tissue or more muscle?

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Compétences que vous apprendrez

Nutrition, Chemistry, Food Science, Cooking

Avis

4.6 (389 évaluations)
  • 5 stars
    72%
  • 4 stars
    20%
  • 3 stars
    5%
  • 2 stars
    2%
  • 1 star
    1%
JA

Nov 20, 2017

It was vary good gave me ideas on how to improve my cooking technique, and allowed me to use my imagination to make my dishes better!

L

May 24, 2020

I have learned a lot from this course, it will most definitely help me with my current module at school

Enseigné par

  • King L. Chow

    King L. Chow

    Professor
  • Lam Lung Yeung

    Lam Lung Yeung

    Adjunct Associate Professor

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