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Volumn 24, Issue 2, 2003, Pages 200-207

Combating iodine and iron deficiencies through the double fortification of fish sauce, mixed fish sauce, and salt brine

Author keywords

[No Author keywords available]

Indexed keywords

FISH; FOOD SUPPLEMENTATION; IODINE; NUTRITION;

EID: 0041386324     PISSN: 03795721     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (26)

References (16)
  • 1
    • 0032903490 scopus 로고    scopus 로고
    • Sensory quality and lipid oxidation of maize porridge as affected by iron amino acid chelates and EDTA
    • Bovell-Benjamin AC, Allen LH, Frankel EN. Sensory quality and lipid oxidation of maize porridge as affected by iron amino acid chelates and EDTA. J Food Sci 1999;64:371-6.
    • (1999) J Food Sci , vol.64 , pp. 371-376
    • Bovell-Benjamin, A.C.1    Allen, L.H.2    Frankel, E.N.3
  • 3
    • 85039639749 scopus 로고    scopus 로고
    • Ministry of Public Health Bangkok: Division of Nutrition
    • Ministry of Public Health. Iodine deficiency disorder prevalence. Bangkok: Division of Nutrition, 2001.
    • (2001) Iodine Deficiency Disorder Prevalence
  • 6
    • 26944460620 scopus 로고    scopus 로고
    • Fish sauce fortification in Thailand
    • Montreal, Canada: Micronutrient Initiative
    • Sinawat S. Fish sauce fortification in Thailand. In: Food fortification to end micronutrient malnutrition. Montreal, Canada: Micronutrient Initiative, 1998:102-4.
    • (1998) Food Fortification to End Micronutrient Malnutrition , pp. 102-104
    • Sinawat, S.1
  • 10
    • 0016284330 scopus 로고
    • Iron supplementation in Thai fish sauce
    • Garby L, Areekul S. Iron supplementation in Thai fish sauce. Ann Trop Med Parasitol 1974;68:467-76.
    • (1974) Ann Trop Med Parasitol , vol.68 , pp. 467-476
    • Garby, L.1    Areekul, S.2
  • 11
    • 0042860260 scopus 로고
    • Discrimination testing
    • 2nd ed. New York: Academic Press
    • Stone H, Sidel LS. Discrimination testing. In: Sensory evaluation practices. 2nd ed. New York: Academic Press, 1992:143-201.
    • (1992) Sensory Evaluation Practices , pp. 143-201
    • Stone, H.1    Sidel, L.S.2
  • 12
    • 85039639882 scopus 로고
    • Multiple comparison test (publication 1637)
    • Ottawa, Canada: Food Research Institute
    • Larmond E. Multiple comparison test (publication 1637). In: Laboratory methods for sensory evaluation of food. Ottawa, Canada: Food Research Institute, 1977: 30-6.
    • (1977) Laboratory Methods for Sensory Evaluation of Food , pp. 30-36
    • Larmond, E.1
  • 13
    • 0019003758 scopus 로고
    • Semi-automatic method for the determination of total iodine in food
    • Moxon RE, Dixon EJ. Semi-automatic method for the determination of total iodine in food. Analyst 1980;105: 344-52.
    • (1980) Analyst , vol.105 , pp. 344-352
    • Moxon, R.E.1    Dixon, E.J.2
  • 14
    • 0001972335 scopus 로고
    • Microdetermination of iodine by catalytic method
    • Sandell EB, Kolthoff IM. Microdetermination of iodine by catalytic method. Mikrochim Acta 1937;1:9-25.
    • (1937) Mikrochim Acta , vol.1 , pp. 9-25
    • Sandell, E.B.1    Kolthoff, I.M.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.