Adding an oxidant increases the stability of iodine in iodized salt

By Shi Huimin  

Food & Nutrition Bulletin, Vol. 25, Iss. 2, 2004-06 ,pp. : 137-141

Nevin Scrimshaw International Nutrition Foundation

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Stability of iodine in iodized salt used for correction of iodine-deficiency disorders. II

By Diosady L. L.   Alberti J. O.   Mannar M. G. Venkatesh   FitzgGerald S.  

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Nevin Scrimshaw International Nutrition Foundation

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Commentary on “Adding an oxidant increases the stability of iodine in iodized salt”

By van der Haar Frits  

Food & Nutrition Bulletin, Vol. 25, Iss. 2, 2004-06 ,pp. : 141-142

Nevin Scrimshaw International Nutrition Foundation

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Stability of iodine in iodized fresh and aged salt exposed to simulated market conditions

By Maramag Cherry C.   Tengco Lorena W.   Rayco-Solon Pura   Solon Juan Antonio A.   Maglalang Hector C.   Solon Florentino S.  

Food & Nutrition Bulletin, Vol. 28, Iss. 4, 2007-12 ,pp. : 412-418

Nevin Scrimshaw International Nutrition Foundation

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Knowledge, attitudes, and practices of people in Ulaanbaatar, Mongolia, with regard to iodine-deficiency disorders and iodized salt

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Nevin Scrimshaw International Nutrition Foundation

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