Related Experiment Videos
A new procedure to fortify fluid milk and dairy products with high-bioavailable ferrous sulfate
J R Boccio1, M B Zubillaga, R A Caro
1Physics Department, School of Pharmacy and Biochemistry, University of Buenos Aires, Argentina.
Nutrition Reviews
|June 1, 1997
Abstract:
The behavior of SFE-171 used for food fortification was studied. The biological and nutritional properties of this new iron source are discussed in this work.