Fortification of Food with Omega-3 Fatty Acids-Reference-Cited by-同舟云学术

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Fortification of Food with Omega-3 Fatty Acids

Published:2016 Issue: Volume: Page:89-100
ISSN:
Container-title:Omega-3 Fatty Acids
language:
Short-container-title:

Author:

Panse Manohar L.,Phalke Shital D.

Publisher

Springer International Publishing

Link

http://link.springer.com/content/pdf/10.1007/978-3-319-40458-5_8

Reference65 articles.

1. Omar D, Richard H. Guidelines on food fortification with micronutrients. World health Organization. Food and Agricultural Organization of the United Nations; 2006.

2. World Health Organization. The world health report 2002: reducing risks, promoting healthy life: overview. Geneva: World Health Organization; 2002 (WHO/WHR/02.1).

3. World Bank. Enriching lives: overcoming vitamin and mineral malnutrition in developing countries. Washington DC: World Bank; 1994.

4. Horton S. Opportunities for investment in nutrition in low-income Asia. Asian Dev Rev. 1999;17:246–73.

5. Sloan AE. The top ten functional food trends. Food Technol. 2000;54:33–62.

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Matrix Extension Validation of AOCS Ce 2c‐11 for Omega‐3 Polyunsaturated Fatty Acids in Conventional Foods and Dietary Supplements Containing Added Marine Oil;Journal of the American Oil Chemists' Society;2019-02-22

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