Iron Fortification of Foods: Overcoming Technical and Practical Barriers
Author:
Affiliation:
1. Instituto de Nutrición y Tecnología de los Alimentos (INTA), Universidad de Chile, Santiago, Chile;
2. Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011
Publisher
Oxford University Press (OUP)
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
http://academic.oup.com/jn/article-pdf/132/4/849S/24012945/4w04t200s849.pdf
Reference11 articles.
1. Fortification of curry powder with Na Fe(III)EDTA: report of a controlled iron fortification trial;Ballot;Am. J. Clin. Nutr.,1989
2. Fortification of sugar with iron sodium ethylenediaminotretacetate improves iron status in semirural Guatemalan populations;Viteri;Am. J. Clin. Nutr.,1995
3. Use of common salt fortified with iron in the control and prevention of anemia: a collaborative study;Working Group on Fortification of Salt with Iron;Am. J. Clin. Nutr.,1982
4. Fortification of salt with iron;Foy;Am. J. Clin. Nutr.,1976
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