Rapid quantification of iron content in fish sauce and soy sauce: a promising tool for monitoring fortification programs.

Food and nutrition bulletin

Volumn 34, Issue 2 Suppl, 2013, Pages

  Laillou, Arnaud ^a   Icard Vernière, Christèle ^b   Rochette, Isabelle ^b   Picq, Christian ^b   Berger, Jacques ^b   Sambath, Pol ^b   Mouquet Rivier, Claire ^b  

^a GLOBAL ALLIANCE FOR IMPROVED NUTRITION   (Switzerland)

^b NONE

Author keywords

[No Author keywords available]

Indexed keywords

EDETIC ACID; FE(III) EDTA; FE(III)-EDTA; FERRIC ION; FERROUS FUMARATE; FERROUS ION; FERROUS SULFATE; IRON;

ARTICLE; COMPARATIVE STUDY; DIET SUPPLEMENTATION; EQUIPMENT; FOOD ANALYSIS; FOOD INDUSTRY; HUMAN; METHODOLOGY; SEA FOOD; SENSITIVITY AND SPECIFICITY; SOYBEAN; TIME;

EDETIC ACID; FERRIC COMPOUNDS; FERROUS COMPOUNDS; FISH PRODUCTS; FOOD ANALYSIS; FOOD INDUSTRY; FOOD, FORTIFIED; HUMANS; IRON; SENSITIVITY AND SPECIFICITY; SOY FOODS; TIME FACTORS;

MLCS; MLOWN;

EID: 84886610473     PISSN: 03795721     EISSN: None     Source Type: None    
DOI: 10.1177/15648265130342s114     Document Type: Article

References (0)