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Is knowing about the physical and chemical changes of food important for a molecular gastronomy chef?
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Suppose you have monohybrid pea plants in your garden and find that they produce round seed to wrinkled seeds in the ratio of 3: 1. if the allele are designated (r & r) receptively. what is the probable genotypes of the round seeds which produced f 1 ? rr & rr rr only rr & rr rr only rr only
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Is knowing about the physical and chemical changes of food important for a molecular gastronomy chef...
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