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The Contribution of Iron Fortified Soy Sauce in the Decrease of Anemia Prevalence in China

Author

Listed:
  • Junsheng Huo
  • Sun Jing
  • Yin Jiyong
  • Huang Jian
  • Junshi Chen

    (Food Fortification office, Institute of Nutrition and Health, Chinese Center for Disease Control and Prevention, China)

Abstract

To study the contribution of iron fortified soy sauce (IFSS) application in the decrease of anemia prevalence in China in the last decade...

Suggested Citation

  • Junsheng Huo & Sun Jing & Yin Jiyong & Huang Jian & Junshi Chen, 2020. "The Contribution of Iron Fortified Soy Sauce in the Decrease of Anemia Prevalence in China," Biomedical Journal of Scientific & Technical Research, Biomedical Research Network+, LLC, vol. 24(4), pages 18460-18467, January.
  • Handle: RePEc:abf:journl:v:24:y:2020:i:4:p:18460-18467
    DOI: 10.26717/BJSTR.2020.24.004089
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    More about this item

    Keywords

    Biomedical Sciences; Biomedical Research; Technical Research; CIron Fortification; Soy Sauce; Anemia; Iron Deficiency; Nutrition;
    All these keywords.

    JEL classification:

    • R00 - Urban, Rural, Regional, Real Estate, and Transportation Economics - - General - - - General
    • Z0 - Other Special Topics - - General

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