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Salting Lack Water Due Low Wp Cell Cook

This flashcard explains the effects of salting (lack of water due to low water potential outside the cell) and cooking (denatures enzymes/proteins).

This flashcard explains the effects of salting (lack of water due to low water potential outside the cell) and cooking (denatures enzymes/proteins).

Back salting - lack of water due to low WP outside cell
cook - denatures enzymes/proteins

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