Estimation of population iodine intake from iodized salt consumed through bouillon seasoning in Senegal.
- Published in:
- Annals of the New York Academy of Sciences, 2015, v. 1357, n. 1, p. 43, doi. 10.1111/nyas.12963
- By:
- Publication type:
- Article
Works matching IS 00778923 AND DT 2015 AND VI 1357 AND IP 1
Results: 4
1
2
Bioavailability of iron, vitamin A, zinc, and folic acid when added to condiments and seasonings.
- Published in:
- Annals of the New York Academy of Sciences, 2015, v. 1357, n. 1, p. 29, doi. 10.1111/nyas.12947
- By:
- Publication type:
- Article
3
Industrial processing of condiments and seasonings and its implications for micronutrient fortification.
- Published in:
- Annals of the New York Academy of Sciences, 2015, v. 1357, n. 1, p. 8, doi. 10.1111/nyas.12869
- By:
- Publication type:
- Article
4
The global regulatory landscape regarding micronutrient fortification of condiments and seasonings.
- Published in:
- Annals of the New York Academy of Sciences, 2015, v. 1357, n. 1, p. 1, doi. 10.1111/nyas.12854
- By:
- Publication type:
- Article