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dc.contributor.authorWorld Health Organization, Regional Office for the Eastern Mediterranean
dc.date.accessioned2014-06-17T05:52:16Z
dc.date.available2014-06-17T05:52:16Z
dc.date.issued1998EN
dc.identifier.govdocWHO-EM/NUT/202/E/GEN
dc.identifier.otherhttp://applications.emro.who.int/dsaf/dsa587.pdfEN
dc.identifier.urihttps://apps.who.int/iris/handle/10665/116279
dc.description64 p. ; 24 cm.EN
dc.language.isoenEN
dc.subjectFood, FortifiedEN
dc.subjectIron, DietaryEN
dc.subjectAnemia, Iron-DeficiencyEN
dc.subjectFlourEN
dc.subject.meshNutritional SciencesEN
dc.subject.meshDieteticsEN
dc.subject.meshFood SafetyEN
dc.titleFortification of flour with iron: in countries of the Eastern Mediterranean, Middle East and North AfricaEN


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