Effects of Storage and Cooking on the Iodine Content in Iodized Salt and Study on Monitoring Iodine Content in Iodized Salt

WANG GUANG-YA; ZHOU RUI-HUA; WANG ZHU; SHI LEI; SUN MING

PDF
Cite
Share

facebook

twitter

google

linkedin

Volume 12 Issue 1

Mar. 1999

Turn off MathJax

Article Contents

Article Navigation > Biomedical and Environmental Sciences > 1999 > 12(1): 1-9

WANG GUANG-YA, ZHOU RUI-HUA, WANG ZHU, SHI LEI, SUN MING. Effects of Storage and Cooking on the Iodine Content in Iodized Salt and Study on Monitoring Iodine Content in Iodized Salt[J]. Biomedical and Environmental Sciences, 1999, 12(1): 1-9.

Citation:

WANG GUANG-YA, ZHOU RUI-HUA, WANG ZHU, SHI LEI, SUN MING. Effects of Storage and Cooking on the Iodine Content in Iodized Salt and Study on Monitoring Iodine Content in Iodized Salt[J]. Biomedical and Environmental Sciences, 1999, 12(1): 1-9.

Effects of Storage and Cooking on the Iodine Content in Iodized Salt and Study on Monitoring Iodine Content in Iodized Salt

Department of Food Chemistry, Institute of Nutrition and Food Hygiene, Chinese Academy of Preventive Medicine, Beijing 100050, China

- quality control,
- analytical performance,
- reference material,
- national standards,
- water content,
- plastic bag
References
Proportional views

通讯作者: 陈斌, bchen63@163.com

1.
沈阳化工大学材料科学与工程学院沈阳 110142

Get Citation

PDF

XML

Article Metrics

Article views(1224) PDF downloads(3) Cited by()

Proportional views