HIGHLIGHTS
- who: L. A. Egger et al. from the Kansas University Agricultural Experiment Station and have published the research work: Consumer Sensory Evaluation of Ground Beef and Plant-Based Ground Beef Alternatives Used in a Taco Application, in the Journal: (JOURNAL)
- what: The aim of this study was to evaluate consumer preferences for palatability traits and consumer acceptability of three protein alternatives and in a taco application.
SUMMARY
The evolution of American consumer diet habits and growing concerns of environmental impacts from animal agricultural production is associated with the growth Kansas State . . .
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