"Influence of salt and hydrolyzed vegetable protein on the sensory attributes of ground cow beef patties," reprint from Journal of Food Quality 5, pp. 155-160.

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UA053.002-04-01326

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South Dakota State University Archives and Special Collections

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"Influence of salt and hydrolyzed vegetable protein on the sensory attributes of ground cow beef patties," reprint from Journal of Food Quality 5, pp. 155-160.

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  • 1981 (Publication)

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