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Carne e Macellazione

Authored by Mario Pegoraro

Science

9th Grade

Used 1+ times

Carne e Macellazione
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65 questions

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1.

OPEN ENDED QUESTION

3 mins • 1 pt

Quali sono i tessuti che compongono la carne?

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2.

OPEN ENDED QUESTION

3 mins • 1 pt

Quali sono le proteine maggiormente presenti nel tessuto muscolare?

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3.

OPEN ENDED QUESTION

3 mins • 1 pt

Qual è la funzione del tessuto connettivo nella carne?

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4.

OPEN ENDED QUESTION

3 mins • 1 pt

Quali sono le caratteristiche del tessuto adiposo?

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5.

OPEN ENDED QUESTION

3 mins • 1 pt

Quali sono le carni bianche?

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6.

OPEN ENDED QUESTION

3 mins • 1 pt

Quali sono i passaggi della macellazione?

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7.

OPEN ENDED QUESTION

3 mins • 1 pt

Cosa accade al corpo durante il rigor mortis?

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