Answer:
Glucose is the main reducing sugar, and lysine is one of the highest amino acid concentration in chicken meat and also the most reactive amino acid in the Maillard reaction.
Explanation:
in,Glucose the amino acid in the meat reacts with reducing sugar to produce flavor
Answer:
putting the tread trough the needle because the tread was so small and it was hard to get a grip on it
Explanation:
Hope this helps
Answer: I am how about you
Explanation:
The characteristic of Renaissance style that was not abandoned is the naturalistic realism of the faces depicted in this work of art. Parmigianino's painting featured a sophisticated combination of colors and the rightful proportions of the body and face except for the long neck which made the artwork significant in its own way.
