![]() Image Number K5817-1 |
Chemist Jerry King inserts ground beef patties into a high-pressure extraction vessel where carbon dioxide will be used to reduce the meat's fat and cholesterol content.
Photo by Keith Weller
![]() Image Number K5817-1 |
Chemist Jerry King inserts ground beef patties into a high-pressure extraction vessel where carbon dioxide will be used to reduce the meat's fat and cholesterol content.
Photo by Keith Weller