Open AccessIodine Content of Processed Foods and Condiments Sampled in China, 2017-2019
Author(s) -
Zhu Wang,
Jun Wang,
Weisheng Xu,
Jing Xu,
Xiuwei Li,
Jia Zhao,
Guodong Wang,
Xiaoguang Yang
Publication year - 2021
Publication title -
food and nutrition sciences
Language(s) - English
Resource type - Journals
eISSN - 2157-9458
pISSN - 2157-944X
DOI - 10.4236/fns.2021.1212089
Subject(s) - iodine , food science , fish products , population , iodised salt , iodine value , chemistry , toxicology , fish <actinopterygii> , iodine deficiency , biology , medicine , environmental health , organic chemistry , fishery
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