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pro vyhledávání: '"Abnon Yesria"'
Publikováno v:
Svasta Harena: Jurnal Ilmiah Gizi. 1:45-50
The contribution of iodine from food is thought to depend largely on the consumption of iodized salt. Potassium iodate (KIO3) is often used as a source of iodine in iodized salt, but experimental data on the stability of potassium iodate at low tempe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9c1f958ca8e2811899eab84e3c297482
https://doi.org/10.33860/shjig.v2i1.538
https://doi.org/10.33860/shjig.v2i1.538
