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06-07-2018
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A protein that holds more oxygen in the muscle, giving the meat a darker color and richer flavor, is called

A. ungulata.
B. myoglobin.
C. venison.
D. pH.

Respuesta :

06-07-2018

B. Myoglobin is the answer

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06-07-2018

I believe b. Is the answer

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