Jeremieteodosioidn
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1. A salt that is flakier and coarser-grained than regular table salt.

2. It is the most common sait inat is highly refined and finely ground.

3. It is referred as white meat that comes under poultry category.

4. The most popular red meat that contains a large amount of myoglobin.

5. Red meat that contains creatinine, conjugated linoleic acid and glutathioone​

1 A Salt That Is Flakier And Coarsergrained Than Regular Table Salt 2 It Is The Most Common Sait Inat Is Highly Refined And Finely Ground 3 It Is Referred As Wh class=

Sagot :

Alquridn

[tex]\displaystyle{\implies}[/tex][tex] \bold{Answer} [/tex] [tex] \bold{} [/tex]

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1. A salt that is flakier and coarser-grained than regular table salt.

[tex]\displaystyle{\implies}[/tex]✅E.

2. It is the most common sait inat is highly refined and finely ground.

[tex]\displaystyle{\implies}[/tex]✅B.

3. It is referred as white meat that comes under poultry category.

[tex]\displaystyle{\implies}[/tex]✅C.

4. The most popular red meat that contains a large amount of myoglobin.

[tex]\displaystyle{\implies}[/tex]✅A.

5. Red meat that contains creatinine, conjugated linoleic acid and glutathioone

[tex]\displaystyle{\implies}[/tex]✅D.

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