Iodine stability and sensory quality of fermented fish and fish sauce produced with the use of iodated salt

Author: Chanthilath Boualapha   Chavasit Visith   Chareonkiatkul Somsri   Judprasong Kunchit  

Publisher: Nevin Scrimshaw International Nutrition Foundation

ISSN: 1564-8265

Source: Food & Nutrition Bulletin, Vol.30, Iss.2, 2009-06, pp. : 183-188

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