Food fortification: Technology and quality control
Material type:
TextSeries: FAO Food and Nutrition Paper No.60Publication details: Rome Food and Agriculture Organizationof the United Nations 1995Description: 102pISBN: - 92-5-103884-8
- QU 145.5 G18
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AMREF INTERNATIONAL UNIVERSITY (AMIU) LIBRARY | QU 145.5 G18 (Browse shelf(Opens below)) | Available | 05348 |
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The report presents discussions that focus on aspects other than the methodologies used in the addition of nutrients to foods which influence the potential of the food to meet nutritional needs. Among the aspects discussed are current technologies for determining micronutrient status of target populations, availability of nutrients in some fortified foods, and the impact of traditional practices on the stability of nutrients in fortified foods.A report of a FAO technical meeting in Rome, Italy between November 20and 23 1995
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