Discuss the similarities and differences among the cooked

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Question: Discuss the similarities and differences among the cooked and raw meat/poultry/fish used in lab. The meat/poultry/fish that we used in my lab were: Poultry: boneless skinless chicken thighs, boneless skinless chicken breast. Meat: boneless pork loin chops, ground turkey Fish: fillets of firm white fish so halibut, mahi mahi haddock, and salmon fillets. These were all used, so discuss similarities and differences between all three Meat/poultry/ fish that we used.

Reference no: EM133563113

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