Iron deficiency and iron fortified foods-a review

By Martnez-Navarrete N.   Camacho M.M.   Martnez-Lahuerta J.   Martnez-Monzo J.   Fito P.  

Food Research International, Vol. 35, Iss. 2, 2002-01 ,pp. : 225-231

Elsevier

Access to resources Recommend Favorite

In vitro measurement of available iron in fortified foods

By Wolfgor R.   Drago S.R.   Rodriguez V.   Pellegrino N.R.   Valencia M.E.  

Food Research International, Vol. 35, Iss. 1, 2002-01 ,pp. : 85-90

Elsevier

Access to resources Recommend Favorite

A rapid gas chromatographic method for direct determination of short-chain (C 2 -C 12 ) volatile organic acids in foods

By Yang M.-H.   Choong Y.-M.  

Food Chemistry, Vol. 75, Iss. 1, 2001-10 ,pp. : 101-108

Elsevier

Access to resources Recommend Favorite

Development of field test kits for determination of microencapsulated iron in double-fortified salt

By Yuan Jessica S.   Li Yao O.   Ue Judy W.   Wesley Annie S.   Diosady Levente L.  

Food & Nutrition Bulletin, Vol. 29, Iss. 4, 2008-12 ,pp. : 288-296

Nevin Scrimshaw International Nutrition Foundation

Access to resources Recommend Favorite

Application of a liquid chromatographic method for the determination of phenolic compounds and furans in fortified wines

By Ho P.   Hogg T.A.   Silva M.C.M.  

Food Chemistry, Vol. 64, Iss. 1, 1999-01 ,pp. : 115-122

Elsevier

Access to resources Recommend Favorite