Search Results - Zhang, D. (Utah State University, Logan)

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  1. 1
    Iron fortification of process Cheddar cheese

    Iron fortification of process Cheddar cheese by Zhang, Dejia, Mahoney, Arthur W

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  2. 2
    Effect of iron fortification on quality of cheddar cheese. 2. Effect of aging and fluorescent light on pilot scale cheeses

    Effect of iron fortification on quality of cheddar cheese. 2. Effect of aging and fluorescent light on pilot scale cheeses by Zhang, D. (Utah State University, Logan), Mahoney, A.W

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  3. 3
    Bioavailability of iron-milk-protein complexes and fortified cheddar cheese

    Bioavailability of iron-milk-protein complexes and fortified cheddar cheese by Zhang, D.J. (Utah State University, Logan, UT), Mahoney, A.W

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  4. 4
    Protein quality and iron bioavailability of mechanically and hand-deboned turkey meat fed to rats

    Protein quality and iron bioavailability of mechanically and hand-deboned turkey meat fed to rats by Allred, L.C. (Utah State University, Logan, UT), Hendricks, D.G, Mahoney, A.W, Zhang, D, Bell, D.E

    Published in Poultry science
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