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3. List all of the INGREDIENTS in each item (look at the INGREDIENT list on the packages/food labels) AND describe how the ingredients change from higher fat to lower fat.

3. List all of the INGREDIENTS in each item (look at the INGREDIENT list on the packages/food labels) AND describe how the ingredients change from higher fat to lower fat.

Human Anatomy & Physiology (11th Edition)
Human Anatomy & Physiology (11th Edition)
11th Edition
ISBN:9780134580999
Author:Elaine N. Marieb, Katja N. Hoehn
Publisher:Elaine N. Marieb, Katja N. Hoehn
Chapter1: The Human Body: An Orientation
Section: Chapter Questions
Problem 1RQ: The correct sequence of levels forming the structural hierarchy is A. (a) organ, organ system,...
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Need help on how the ingrediants change from higher fat to lower fat. 3. List all of the INGREDIENTS in each item (look at the INGREDIENT list on the packages/food labels) AND describe how the ingredients change from higher fat to lower fat. Tesco 0% Fat Greek Style Yogurt Tesco Greek Style Yogurt Water Milk Skimmed Milk Concentrate Whipped Cream (Milk) Milk Proteins Dried Skimmed Milk Starter Culture Lactic Starter Culture Dried Skimmed Milk
Transcribed Image Text:Need help on how the ingrediants change from higher fat to lower fat. 3. List all of the INGREDIENTS in each item (look at the INGREDIENT list on the packages/food labels) AND describe how the ingredients change from higher fat to lower fat. Tesco 0% Fat Greek Style Yogurt Tesco Greek Style Yogurt Water Milk Skimmed Milk Concentrate Whipped Cream (Milk) Milk Proteins Dried Skimmed Milk Starter Culture Lactic Starter Culture Dried Skimmed Milk
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