The use of iodised salt in the manufacturing of processed foods in South Africa: Bread and bread premixes, margarine, and flavourants of salty snacks

International Journal of Food Sciences and Nutrition

Volumn 54, Issue 1, 2003, Pages 13-19

  Harris, M J ^a   Jooste, P L ^b   Charlton, K E ^a  

^a UNIVERSITY OF CAPE TOWN   (South Africa)

^b SOUTH AFRICAN MEDICAL RESEARCH COUNCIL   (South Africa)

Author keywords

[No Author keywords available]

Indexed keywords

FLAVORING AGENT; IODINE DERIVATIVE; SODIUM CHLORIDE;

ARTICLE; BREAD; CONSUMER; CONTROLLED STUDY; DIETARY INTAKE; FOOD INDUSTRY; FOOD PROCESSING; IODINATION; POTENTIOMETRIC TITRATION; PREVALENCE; QUESTIONNAIRE; SOUTH AFRICA;

BREAD; FLAVORING AGENTS; FOOD ANALYSIS; FOOD-PROCESSING INDUSTRY; HUMANS; IODINE; MARGARINE; SODIUM CHLORIDE, DIETARY; SOUTH AFRICA;

EID: 12244249240     PISSN: 09637486     EISSN: None     Source Type: Journal    
DOI: 10.1080/096374803/000062056     Document Type: Article

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