The book "The Stability Of Micronutrients In Fortified Food Stuffs" offers a comprehensive analysis of the stability of micronutrients in fortified foods. It examines the effects of various factors such as storage time, packaging materials, temperature, relative humidity, and processing methods on the stability of iodine in salt and iron in wheat flour. By using different packaging materials and storage conditions, the changes in micronutrients over a specific period are documented. The results show that the amount of iodine decreases over time, while the amount of iron does not vary significantly after processing in baked goods. This specialized book is aimed at professionals and students who are involved in food safety and nutrient stability in food processing.