What cut of meat is typically pan fried at 150-160°C for 5 minutes on each side, and what are two physical or chemical changes that would occur to the meet using this cooking method?

Chemistry for Today: General, Organic, and Biochemistry
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ISBN:9781305960060
Author:Spencer L. Seager, Michael R. Slabaugh, Maren S. Hansen
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Chapter19: Proteins
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What cut of meat is typically pan fried at 150-160°C for 5 minutes on each side, and what are two physical or chemical changes that would occur to the meet using this cooking method?

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