Fortification of condiments with micronutrients in public health: from proof of concept to scaling up (English)
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In:
Annals of the New York Academy of Sciences
;
1379
, 1
; 38
;
2016
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ISSN:
- Article (Journal) / Print
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Title:Fortification of condiments with micronutrients in public health: from proof of concept to scaling up
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Contributors:
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Published in:Annals of the New York Academy of Sciences ; 1379, 1 ; 38
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Publisher:
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Place of publication:Hoboken, NJ
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Publication date:2016
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ISSN:
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DOI:
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Type of media:Article (Journal)
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Type of material:Print
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Language:English
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Classification:
BKL: 30.00 Naturwissenschaften allgemein: Allgemeines -
Source:
Table of contents – Volume 1379, Issue 1
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 1
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Issue Information| 2016
- 3
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Sauces, spices, and condiments: definitions, potential benefits, consumption patterns, and global marketsGarcía‐Casal, Maria Nieves / Peña‐Rosas, Juan Pablo / Malavé, Heber Gómez‐ et al. | 2016
- 17
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Large‐scale fortification of condiments and seasonings as a public health strategy: equity considerations for implementationZamora, Gerardo / Flores‐Urrutia, Mónica Crissel / Mayén, Ana‐Lucia et al. | 2016
- 28
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Estimating nutrient fortification levels in condiments and seasonings for public health programs: considerations and adaptationsJalal, Chowdhury / Wuehler, Sara / Osendarp, Saskia / De‐Regil, Luz María et al. | 2016
- 38
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Fortification of condiments with micronutrients in public health: from proof of concept to scaling upGarcia‐Casal, Maria Nieves / Peña‐Rosas, Juan Pablo / Mclean, Mireille / De‐Regil, Luz María / Zamora, Gerardo / consultation working groups et al. | 2016