Food Science B
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Re: Food Science B
Reduced fat (2%), low fat (1%), and skim milk must be fortified with what vitamin?
Bio-Process Lab/Food Science/Green Generation
Great Lakes Invitational (L'Anse Creuse High School)-2/2/5
Great Lakes Invitational (L'Anse Creuse High School)-2/2/5
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Re: Food Science B
1. Why is saturated fat called "saturated" / what is it saturated with?
2. Why is unsaturated fat not saturated?
2. Why is unsaturated fat not saturated?
Bio-Process Lab/Food Science/Green Generation
Great Lakes Invitational (L'Anse Creuse High School)-2/2/5
Great Lakes Invitational (L'Anse Creuse High School)-2/2/5
- samlan16
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Re: Food Science B
This question must be answered first, not the additives one.Kuttan wrote:1. Why is saturated fat called "saturated" / what is it saturated with?
2. Why is unsaturated fat not saturated?
Old fart who sort of did things sort of for some schools.
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Re: Food Science B
Instead of posting a question, why don't you answer my question?as_ap wrote:I'm just going to post a question. The last post on this is from last year ! Okay, anyway, here's the question:'
What are most food additives made of?
Bio-Process Lab/Food Science/Green Generation
Great Lakes Invitational (L'Anse Creuse High School)-2/2/5
Great Lakes Invitational (L'Anse Creuse High School)-2/2/5
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