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

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Volume 12 Issue 1

Mar. 1999

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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.

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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
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通讯作者: 陈斌, bchen63@163.com

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沈阳化工大学材料科学与工程学院沈阳 110142

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