Investigation of Discoloration of Packaged Fortified Salt under Conditions Relevant to Product Packaging and Storage

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ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

"Investigation of Discoloration of Packaged Fortified Salt under Conditions Relevant to Product Packaging and Storage"
written by Elisa J. T. McGee, Levente L. Diosady,
published by Food and Nutrition Sciences, Vol.7 No.13, 2016

has been cited by the following article(s):

[1]	Degradation behavior of multilayer packaging films in the presence of a highly acidic sauce
	Journal of Food …, 2023

[2]	Iron compounds and their organoleptic properties in salt fortification with iron and iodine: an overview
	Current Opinion in Food Science, 2022

[3]	Review of experience of the production of salt fortified with iron and iodine
	2021

[4]	Key Considerations for Policymakers—Iodized Salt as a Vehicle for Iron Fortification: Current Evidence, Challenges, and Knowledge Gaps
	2021

[5]	Organoleptic Effects of Salt Fortification with Iron and Iodine: A Review
	2021

[6]	Improved Salt Quality and Reduced Energy Consumption via Hot Air Drying
	2021

[7]	The Unfinished Agenda for Food Fortification in Low-and Middle-Income Countries: Quantifying Progress, Gaps and Potential Opportunities
	2020

[8]	Minimizando o efeito do amarelecimento em embalagens para sal iodado

[1]	Review of Experience of the Production of Salt Fortified with Iron and Iodine The Journal of Nutrition, 2021 DOI:10.1093/jn/nxaa279

[2]	Review of Experience of the Production of Salt Fortified with Iron and Iodine The Journal of Nutrition, 2021 DOI:10.1093/jn/nxaa279

[3]	Review of Experience of the Production of Salt Fortified with Iron and Iodine The Journal of Nutrition, 2021 DOI:10.1093/jn/nxaa279

[4]	Review of Experience of the Production of Salt Fortified with Iron and Iodine The Journal of Nutrition, 2021 DOI:10.1093/jn/nxaa279

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