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KSU Process Boosts Omega-3 Fatty Acids In Beef Burgers

2013-03-15 19:35:00| Beef

Kansas State University Beef Cattle Institute Omega-3 fatty acids have been shown to reduce heart disease, cholesterol and high blood pressure. Jim Drouillard, a Kansas State University (KSU) professor of animal sciences and industry, has developed a technique to enrich ground beef with these healthy compounds. read more

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KSU Process Boosts Omega-3 Fatty Acids In Beef Burgers

2013-03-15 19:35:00| Beef

Kansas State University Beef Cattle Institute Omega-3 fatty acids have been shown to reduce heart disease, cholesterol and high blood pressure. Jim Drouillard, a Kansas State University (KSU) professor of animal sciences and industry, has developed a technique to enrich ground beef with these healthy compounds. read more

Tags: process acids beef fatty

 
 

K-State Researcher Enriches Ground Beef With Omega-3 Fatty Acids

2013-02-06 00:53:00| Beef

Kansas City Star A Kansas State University (KSU) researcher in animal sciences and industry has developed a technique that enriches ground beef with omega-3 fatty acids fatty acids that have been shown to reduce heart disease, cholesterol and high blood pressure, the university said in a news release. read more

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