Many of the smelly molecules of cooked fish are alkaline compounds. How might these smelly molecules be

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Many of the smelly molecules of cooked fish are alkaline compounds. How might these smelly molecules be conveniently transformed into less smelly salts just prior to eating the fish?

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Conceptual Physical Science

ISBN: 978-0134060491

6th edition

Authors: Paul G. Hewitt, John A. Suchocki, Leslie A. Hewitt

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Question Posted: Feb 12, 2019 06:20 AM

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Many of the smelly molecules of cooked fish are alkaline compounds. How might these smelly molecules be

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Squeeze lemon juice upon the fish The citric a...View the full answer

Conceptual Physical Science

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