Phyllis J. Shand (she/her/hers)

Professor Emeritus
University of Saskatchewan
Saskatoon, Saskatchewan, Canada

Disclosure information not submitted.

Presentation(s):

• Application of nanoemulsion gel to replace animal fat in hybrid bologna meat product.

  Monday, April 29, 2024
  1:52 PM – 2:09 PM EDT

• Developing hybrid meat-pulse snack bars and their physicochemical and sensory properties

  Tuesday, April 30, 2024
  5:00 PM – 6:00 PM EDT