Lori L. Gregg is an author at Virginia Tech specializing in food chemistry, food technology, and nutritional sciences.
Top concepts
HealthNutritionFood QualityFood TexturePublic HealthFood ChemistryFood ProcessingFood TechnologyBody CompositionNutritional Sciences
Publications per year
1993–1993
1
1
Low‐fat, High Added Water Bologna from Massaged, Minced Batter
Lori L. Gregg, J. Claus, Cameron R. Hackney et al. · Journal of Food Science · 1993 · 79 citations
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