Consumption of Iron-Fortified Cheese and Lipid Peroxidation in Females
Dairy products are important sources of calcium and other nutrients but are a poor source of dietary iron. Cheese comprises a substantial portion of dairy food consumption and has been determined an appropriate medium for iron-fortification. However, iron may promote the potentially harmful process...
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| Format: | Others |
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DigitalCommons@USU
1994
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| Online Access: | https://digitalcommons.usu.edu/etd/5415 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6476&context=etd |