Different cooking methods, utensils, and cooking conditions were utilized along with the addition of various food additives, sugars, fortificants, spices and sanitizer, to evaluate their effects on iodine in the food. Evaluations used 20% salt brine as the model in order to avoid complications with
β¦ LIBER β¦
Photometric determination of iodine in iodated salt using diphenylcarbazide
β Scribed by Trivedi, R. H. ;Mehta, S. H. ;Bhatt, S. D. ;Chaudhari, B. P.
- Book ID
- 105117828
- Publisher
- Springer-Verlag
- Year
- 1986
- Weight
- 158 KB
- Volume
- 88
- Category
- Article
- ISSN
- 0344-838X
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