dc.contributor.author | Organización Mundial de la Salud | |
dc.coverage.spatial | Ginebra | EN |
dc.date.accessioned | 2014-04-03T10:03:56Z | |
dc.date.available | 2014-04-03T10:03:56Z | |
dc.date.issued | 2009 | |
dc.identifier.govdoc | WHO/NMH/NHD/MNM/09.1 | |
dc.identifier.uri | https://iris.who.int/handle/10665/111839 | |
dc.description | 3 p. | EN |
dc.language.iso | es | EN |
dc.publisher | Organización Mundial de la Salud | EN |
dc.subject | WHO guideline | |
dc.subject.mesh | Food, Fortified | EN |
dc.subject.mesh | Flour | EN |
dc.subject.mesh | Dietary Fiber | EN |
dc.subject.mesh | Guideline | EN |
dc.subject.mesh | Zea mays | |
dc.title | Recomendaciones sobre la fortificación de las harinas de trigo y de maíz informe de reunión : declaración de consenso provisional | EN |
dc.title.alternative | Recommendations on wheat and maize flour fortification meeting report: interim consensus statement | EN |
dc.type | Technical documents | EN |
dc.subject.meshqualifier | standards | EN |
who.relation.languageVersion | 10665/111837 | |
who.relation.languageVersion | 10665/111838 | |