Complementary food fortification in China
Chang Suying Institute of Nutrition and Food Safety; Chinese Center for Disease Control and Prevention;Beijing 100050;China

..............page:46-50

Observation on the physical properties of nutrient premix for flour fortification
Dong Haoyu; Liu Jianyu; Huo Junsheng Beijing Long Age Vita Nutritious Products Co.; Ltd. Beijing 100070; China

..............page:71-74

Effect of NaFeEDTA fortified soy sauce on IDA students
Sun Jing; Huo Junsheng ;Yu Bo ;Miao Hong;et al. Institute of Nutrition and Food Safety; Chinese Center for Disease Control and Prevention; Beijing 100050;Chian

..............page:25-28

Study on analysis method of NaFeEDTA in soy sauce
Huang Jian; Huo Junsheng Institute of Nutrition and Food Safety; Chinese Center for Disease Control and Prevention; Beijing 100050; China

..............page:60-63

Technique of flour fortification and quality control of fortified flour
Huang Jian;Huo Junsheng;Yu Bo;Sun Jing Institute of Nutrition and Food Safety; Chinese Center for Disease Control and Prevention; Beijing 100050; China

..............page:43-45

kong zhi wei liang ying yang su que fa de li shi he guo ji jing yan de jie jian
chen chun ming

..............page:3-6

Effect of benzyl preoxide on contents of fortified nutrients in wheat flour
Yu Bo; Huo Junsheng; Liu Jianyu; Wang Xiaorong; et al. Institute of Nutrition and Food Safety; Chinese Center for Disease Control and Prevention; Beijing 100050;China

..............page:68-70

International experiences on flour fortification and the improvement of flour fortification in China
Yang Xiaoguang;Huo Junsheng Institute of Nutrition and Food Safety; Chinese Center for Disease Control and Prevention;Beijing 100050;China

..............page:8-12,81

Study on applying HACCP system in establishments of producing soy sauce added iron fortificants
Ma Zhaohui; Bao Dayue; Mu Yuanpu Institute of Nutrition and Food Safety; Chinese Center for Disease Control and Prevention; Beijing 100050;China

..............page:54-60

Effects of NaFeEDTA on the stability and quality of soy sauce
Yu Bo; Huo Junsheng; Huang Jian; Sun Jing;et al. Institute of Nutrition and Food Safety; Chinese Center for Disease Control and Prevention; Beijing 100050;China

..............page:50-53

Quality of fortified flour and its processing and cooking properties
Huang Jian; Yu Bo; Huo Junsheng; Shang Yan-e; et al. Institute of Nutrition and Food Safety; Chinese Center for Disease Control Prevention; Beijing 100050;China

..............page:75-77

Effectiveness observation of fortified flour on population in west region of China—Analysis of dietary pattern and nutrition status
Sun Jing; Li Wenxian; Liu Zhaoping; Huo Junsheng; et al. Institute of Nutrition and Food Safety; Chinese Center for Disease Control and Prevention; Beijing 100050;Chian

..............page:39-42

Investigation on acceptability of NaFeEDTA fortified soy sauce
Yu Bo; Huo Junsheng; Wang Sishun; Zhang Xin; et al. Institute of Nutrition and Food Safety; Chinese Center for Disease Control andPrevention;Beijing 100050;China

..............page:64-67

shi wu qiang hua zai guo min ying yang su zhi gai shan zhong de zuo yong
chen jun shi

..............page:1-2

Effects of irradiation and packaging on vitamin A fortified edible oil
Li Wenxian; Huang Jian; Liu Zhaoping; Sun Jing; et al. Institute of Nutrition and Food Safety; Chinese Center for Disease Control and Prevention;Beijing 100050;China

..............page:78-80

Study on iron absorption of NaFeEDTA in human body with stable isotope method
Huo Junsheng; Piao Jianhua; Yu Bo; Miao Hong; et al. Institute of Nutrition and Food Safety; Chinese Center for Disease Control and Preventive; Beijing 100050; China

..............page:19-24

zhong guo jiang you chan ye fa zhan zhuang kuang
wei xiang yun bai yan

..............page:6-7

Review of the development process of iron fortified soy sauce in China
Du Lidan Division of Nutritional Sciences; Cornell University Ithaca; NY 14853; USA

..............page:13-19

Studies on the effectiveness of NaFeEDTA fortified soy sauce in controlling iron deficiency—a population-based intervention trial
Chen Junshi; Zhao Xianfeng; Zhang Xin; Yin Shian; et al. Institute of Nutrition and Food Safety; Chinese Center for Disease Control and Prevention; Beijing 100050; China

..............page:29-38