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