USAID DEC

Manual of laboratory methods for fortified foods (vitamin A, riboflavin, iron and iodine) : part III -- (determination of iron, vitamin A and riboflavin in fortified flours)

Archived 2024DEC · Record PN-AEB-639

ACADEMY FOR EDUCATIONAL DEVELOPMENT, INC. (AED)

Manual of laboratory methods for fortified foods (vitamin A, riboflavin, iron and iodine) : part III -- (determination of iron, vitamin A and riboflavin in fortified flours)

Guamuch, Monica; Makhumula, Phillip +1 more · 1970

Abstract

No abstract is available for this document.

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Classification

Document type: Technical Guidance
DEC type: Handbook/Manual
Geography: Central AfricaEast AfricaSouthern Africa
Subject: Food processing
DEC terms: Economic developmentFlourNutritionSamplesVitamin A
Sponsoring organization: USAID. Bur. for Global Health. Ofc. of Health, Infectious Diseases, and Nutrition
Authoring organization: Academy for Educational Development, Inc. (AED)Commonwealth Regional Health Community Secretariat for East, Central and Southern Africa
Language: English

Manual of laboratory methods for fortified foods (vitamin A, riboflavin, iron and iodine) : part III -- (determination of iron, vitamin A and riboflavin in fortified flours)

Manual for internal monitoring of fortified wheat flour

Manual for internall monitoring of sugar fortification with vitamin A

Manual for internal monitoring of maize flour in small scale operations

Manual of laboratory methods for fortified foods (vitamin A, riboflavin, iron and iodine) : part I -- (determination of iodine in salt)

Documents in this collection

Manual of laboratory methods for fortified foods (vitamin A, riboflavin, iron and iodine) : part II -- (determination of vitamin A in sugar and oil)

Manual for internal monitoring of oil fortified with vitamin A

Manual for internal monitoring of fortified wheat flour

Manual for internall monitoring of sugar fortification with vitamin A

Manual for internal monitoring of maize flour in small scale operations

Manual of laboratory methods for fortified foods (vitamin A, riboflavin, iron and iodine) : part I -- (determination of iodine in salt)