A NEW PROCEDURE TO FORTIFY FLUID MILK AND DAIRY-PRODUCTS WITH HIGH-BIOAVAILABLE FERROUS SULFATE

Authors
BOCCIO JR ZUBILLAGA MB CARO RA GOTELLI CA GOTELLI MJ WEILL R
Citation
Jr. Boccio et al., A NEW PROCEDURE TO FORTIFY FLUID MILK AND DAIRY-PRODUCTS WITH HIGH-BIOAVAILABLE FERROUS SULFATE, Nutrition reviews, 55(6), 1997, pp. 240-246
Citations number
21
Categorie Soggetti
Nutrition & Dietetics
Journal title
Nutrition reviews → ACNP
ISSN journal
00296643
Volume
55
Issue
6
Year of publication
1997
Pages
240 - 246
Database
ISI
SICI code
0029-6643(1997)55:6<240:ANPTFF>2.0.ZU;2-I
Abstract
The behavior of SFE-171 used for food fortification was studied. The b iological and nutritional properties of this new iron source are discu ssed in this work.