Carne e Macellazione
Authored by Mario Pegoraro
Science
9th Grade
Used 1+ times
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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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