Iodine in Swiss milk depending on production (conventional versus organic) and on processing (raw versus UHT) and the contribution of milk to the human iodine supply-Reference-Cited by-同舟云学术

Iodine in Swiss milk depending on production (conventional versus organic) and on processing (raw versus UHT) and the contribution of milk to the human iodine supply

Published:2018-03 Issue: Volume:46 Page:138-143
ISSN:0946-672X
Container-title:Journal of Trace Elements in Medicine and Biology
language:en
Short-container-title:Journal of Trace Elements in Medicine and Biology

Author:

Walther Barbara,Wechsler Daniel,Schlegel Patrick,Haldimann Max

Publisher

Elsevier BV

Subject

Inorganic Chemistry,Molecular Medicine,Biochemistry

Reference42 articles.

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4. The Swiss iodized salt program provides adequate iodine for school children and pregnant women, but weaning infants not receiving iodine-containing complementary foods as well as their mothers are iodine deficient;Andersson;J. Clin. Endocrinol. Metabol.,2010

5. Jodgehalt in Kochsalz wird erhöht;Federal Food Safety and Veterinary Office (FFSVO),2014

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