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- Title
Rapid quantification of iron content in fish sauce and soy sauce: a promising tool for monitoring fortification programs.
- Authors
Laillou, Arnaud; Icard-Vernière, Christèle; Rochette, Isabelle; Picq, Christian; Berger, Jacques; Sambath, Pol; Mouquet-Rivier, Claire
- Abstract
In a number of Southeast Asian countries and China, fish sauce and soy sauce produced at the industrial level are fortified with iron. Unfortunately, the food producers and regulatory agencies implementing fortification programs do not always have the capacity to monitor the programs on an ongoing basis.
- Publication
Food and nutrition bulletin, 2013, Vol 34, Issue 2 Suppl, pS124
- ISSN
0379-5721
- Publication type
Journal Article
- DOI
10.1177/15648265130342S114