Investigation of iodine bioavailability from chicken eggs versus iodized kitchen salt with in vitro method-Reference-Cited by-同舟云学术

Investigation of iodine bioavailability from chicken eggs versus iodized kitchen salt with in vitro method

Published:2012-02-24 Issue:5 Volume:234 Page:913-919
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Lipiec Elżbieta,Warowicka Olga,Ruzik Lena,Zhou Ying,Jarosz Maciej,Połeć-Pawlak Katarzyna

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://www.springerlink.com/index/pdf/10.1007/s00217-012-1693-z

Reference32 articles.

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2. Moreda-Pineiro A, Romaris-Hortas V, Bermejo-Barrera P (2011) A review on iodine speciation for environmental, biological and nutrition fields. J Anal At Spectrom 26:2107–2152

3. Winger RJ, Konig J, House DA (2008) Technological issues associated with iodine fortification of foods. Trends Food Sci Technol 19:94–101

4. Lamberg BA (1993) Iodine deficiency disorders and endemic goitre. Eur J Clin Nutr 47:1–8

5. World Health Organization (2001) Assessment of iodine deficiency disorders and monitoring their elimination: a guide for programme managers. Geneva

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