Life Science & Medicine
Undergraduate
做雞胸（低脂）與雞排（中脂）的兩種烹調方式（滷和烤）的實驗
1.結果顯示滷的收縮率最大，請問是為什麼？
2.然後雞胸與雞排收縮率的差異和原因？是因為它們兩個含脂率不同？
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