Effect on Iron Fortification of Yogurt on Its Manufacture, Growth of Lactic Acid and Spoilage Bacteria, and Lipid Oxidation

Authors

S. Hekmat
B. Weimer
Donald J. McMahon, Utah State UniversityFollow

Document Type

Article

Journal/Book Title/Conference

Journal of Dairy Science

Volume

1

Issue

77

Publication Date

1994

First Page

19

Recommended Citation

Hekmat, S., Weimer, B., and D. J. McMahon. 1994. Effect of iron fortification of yogurt on its manufacture, growth of lactic acid and spoilage bacteria, and lipid oxidation. 89th American Dairy Science Association Meeting, J. Dairy Sci. 77(Supp. 1):19