Browsing Academic Colleges, Departments, and Programs by Author "Abdulkarim, B.G."

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Browsing Academic Colleges, Departments, and Programs by Author "Abdulkarim, B.G."

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  • Abdulkarim, B.G.; Smith, J. Scott (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-23)
    he natural antioxidant carnosine, moisture retention by covered cooking, and low temperature cooking were evaluated as ways to inhibit heterocyclic amine (HCA) formation in fried ground beef. Samples were fried at 375EF ...

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