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Planning and Implementing Food Fortification Programs to Combat Micronutrient Malnutrition: Iron
Maria N García-Casal
Food Nutr. Sci.
Vol.5 No.10, April 30, 2014
DOI:
10.4236/fns.2014.510097
(PDF 279K)
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Framing Cuisine with Food Loss and Waste as a Combined Nutrition Public Health Priority and Climate Change Mitigation Action
Jonathan M. Deutsch,
Thomas O’Donnell,
Solomon Katz
Food Nutr. Sci.
Vol.10 No.9, September 27, 2019
DOI:
10.4236/fns.2019.109081
(PDF 344K)
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A knowledge-to-action approach to food fortification: Guiding principles for the design of fortification programs as a means of effectively addressing micronutrient malnutrition
Laura A. Rowe,
David M. Dodson
Health
Vol.4 No.10, November 01, 2012
DOI:
10.4236/health.2012.410138
(PDF 63K)
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Nutritional Evaluation of Complementary Food Formulations from Maize, Soybean and Peanut Fortified with
Moringa oleifera
Leaf Powder
Dooshima Shiriki,
Michael A. Igyor,
Dick I. Gernah
Food Nutr. Sci.
Vol.6 No.5, April 09, 2015
DOI:
10.4236/fns.2015.65051
(PDF 288K)
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Investigation of Discoloration of Packaged Fortified Salt under Conditions Relevant to Product Packaging and Storage
Elisa J. T. McGee,
Levente L. Diosady
Food Nutr. Sci.
Vol.7 No.13, November 04, 2016
DOI:
10.4236/fns.2016.713112
(PDF 1812K)
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