Browsing Beef by Author "Abdulkarim, B.G."

K-REx Repository

Browsing Beef by Author "Abdulkarim, B.G."

Sort by: Order: Results:

  • 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 ...

Search K-REx

Advanced Search


My Account

Center for the

Advancement of Digital


118 Hale Library

Manhattan KS 66506

(785) 532-7444