Sensory characteristics of some unpleasant tasting amino acids in relation to the free amino acids in selected plant proteins

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dc.contributor.authorDonaldson, Marette Karenen_US
dc.date.accessioned2013-01-15T20:37:44Z
dc.date.available2013-01-15T20:37:44Z
dc.date.issued1978en_US
dc.degree.disciplineFoods and Nutritionen_US
dc.degree.levelMaster of Science (M.Sc.)en_US
dc.description.abstracten_US
dc.format.extentxii, 170 leaves :en_US
dc.identifierocm72764172en_US
dc.identifier.urihttp://hdl.handle.net/1993/14494
dc.language.isoengen_US
dc.rightsopen accessen_US
dc.titleSensory characteristics of some unpleasant tasting amino acids in relation to the free amino acids in selected plant proteinsen_US
dc.typemaster thesisen_US
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