Author:
Winger Ray J.,König Jürgen,House Don A.
Subject
Food Science,Biotechnology
Reference39 articles.
1. Iodine status in New Zealand: is history repeating itself?;Aitken;Journal of the New Zealand Dietetic Association,2001
2. Study of chemical speciation of trace elements by molecular activation analysis and other nuclear techniques;Chai;Journal of Analytical Atomic Spectrometry,2004
3. Reduction of iodine by hydroxylamine within the pH range 0.7–3.5;Coumes;International Journal Chemical Kinetics,1998
4. Iodine content of New Zealand dairy products;Cressey;Journal of Food Composition and Analysis,2003
5. The iodine content of Norwegian food and diets;Dahl;Public Health Nutrition,2003
Cited by
68 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献