{"title":"Vitamin and mineral fortification of foods","authors":"J. Giese","doi":"10.1201/9781439832820.ch3","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":55152,"journal":{"name":"Food Technology","volume":"8 1","pages":"110-122"},"PeriodicalIF":0.1000,"publicationDate":"1995-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"15","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Technology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1201/9781439832820.ch3","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
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Food Technology is the leading publication addressing all facets of food science and technology. Its in-depth and balanced coverage includes the latest research developments, industry news, consumer product innovations, and professional opportunities.
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