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Adding the extract to raw ground beef before it is cooked significantly inhibits the formation of peroxides and thiobarbituric acid reactive substances in the cooked product during refrigerated storage.
These matrices include frozen raw ground beef (375 g), raw ground turkey, cooked deli chicken (325 g), romaine lettuce (375 g), tomatoes, black pepper, dry pasta, dry pet food, soy flour, and shell eggs (100 g).
coli 0157 (375g) as well as 026, 045, 0103, 0111 and 0121 in raw ground beef and beef trim for (25g or 65g of ground beef).
Results show that adding the extract to raw ground beef before it is cooked significantly inhibits the formation of peroxides and thiobarbituric acid reactive substances in the cooked product during refrigerated storage.
Two hundred and fifty samples of raw ground beef (n = 150) and fresh sausages (n = 100) were randomly collected from butchers (n = 84), supermarkets (n = 83), and fast-food shops (n = 83) in Casablanca, Morocco.
Users simply type in the percent fat or lean of any one of five product types: raw ground beef, broiled patty, pan-broiled patty, pan-browned crumbles or baked loaf.
In addition, eating raw beef or raw ground beef decreased the risk for T.
Hamburger samples from Burger King and Wendy's fast food restaurants, and Big Bear Raw Ground Beef Chuck in Coshocton, Ohio, were tested using Allium sativum L.