Publication | Closed Access
Iodine content in bread and salt in Denmark after iodization and the influence on iodine intake
28
Citations
9
References
2007
Year
The fortification of bread and salt has resulted in a desirable increase in iodine intake, and the current fortification level of salt (13 ppm) seems reasonable.
| Year | Citations | |
|---|---|---|
Page 1
Page 1