Browsing Cattlemen's Day by Subject "Inhibition"

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Browsing Cattlemen's Day by Subject "Inhibition"

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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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