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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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Category:Agriculture and Forestry

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