Fortification of flour with iron in countries of the Eastern Mediterranean, Middle East and North Africa / edited by Anna Verster.
Material type:
TextPublication details: Alexandria : WHO Regional Office for the Eastern Mediterranean , 1998. Description: 64 pSubject(s): Food, Fortified -- standards | Iron, Dietary -- therapeutic use | Flour | Anemia, Iron-deficiency -- prevention and control | Guidelines | Africa, Northern | Eastern Mediterranean | Middle East | Syrian Arab Republic | Nutrition and Food SafetyOnline resources: Click here to access online
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
DOCUMENT
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WHO HQ BORROWABLE-COLL-STACKS | QU 145.5 98FO (Browse shelf(Opens below)) | 2 | Available | 00061143 | |
Books
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WHO HQ ONLINE-IRIS | QU 145.5 98FO (Browse shelf(Opens below)) | 3 | Available | OA60088 |
Based on the deliberations of the Joint WHO/UNICEF/Micronutrient Initiative Strategic Development Workshop on Food Fortification with Special Reference to Iron Fortification of Flour, held in Muscat, Oman, 26-30 October 1996.
DC.EMRO
eng.
WHODOC
WHO document
WHO-EM/NUT/202/E/G
4
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