№ files_lp_4_process_2_74819
This thesis explores the incorporation of mushrooms into beef-based products to reduce sodium and fat content, with applications in food service settings, including taco fillings and burger patties.
Year: 2017
Region / City: Amherst, Massachusetts
Topic: Food Science
Document Type: Thesis
Institution: University of Massachusetts Amherst
Author: Kristin M. Wong
Target Audience: Researchers in Food Science, Food Industry Professionals
Duration: N/A
Approval Date: February 2017
Date of Changes: N/A
Price: 8 / 10 USD
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