The efficiency of the iron fortification and the quality control of the final enriched bakery products

CIOBANU, Corina; DESEATNICOV, Olga; CIUMAC, J.

dc.contributor.author	CIOBANU, Corina
dc.contributor.author	DESEATNICOV, Olga
dc.contributor.author	CIUMAC, J.
dc.date.accessioned	2021-10-04T09:37:50Z
dc.date.available	2021-10-04T09:37:50Z
dc.date.issued	2005
dc.identifier.citation	CIOBANU, Corina, DESEATNICOV, Olga, CIUMAC, J. The efficiency of the iron fortification and the quality control of the final enriched bakery products. In: Ecological Chemistry: proc., 20-21 mai 2005, Chişinău, Republica Moldova, 2005, pp. 386-387. ISBN 9975-62-133-3.	en_US
dc.identifier.uri	http://repository.utm.md/handle/5014/17534
dc.description.abstract	The study of the food consumption and nutrition contribution of the Moldavian people, realized by the support of UNICEF in spring-autumn 1998, shows that the products used in the nutrition of women aged 18 – 45 years old contained only 28 - 53% of the iron daily amount. A consequence of this deficiency is the prevalence of ferriptive anemia at 47% of children aged 6-12 months and 28% from children aged 1-5 years old, shown by the same study.	en_US
dc.language.iso	en	en_US
dc.publisher	Academia de Ştiinţe a Moldovei	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	bakery products	en_US
dc.title	The efficiency of the iron fortification and the quality control of the final enriched bakery products	en_US
dc.type	Article	en_US