Iodine content in commonly consumed food in Hong Kong and its changes due to cooking

Food Additives and Contaminants: Part B Surveillance

Volumn 6, Issue 1, 2013, Pages 24-29

  Chung, Stephen ^a   Chan, Andy ^a   Xiao, Ying ^b   Lin, Violette ^b   Ho, Y Y ^a  

^a Food Research Laboratory   (Hong Kong)

^b Food and Environmental Hygiene Department   (Hong Kong)

Author keywords

cooking; food; Hong Kong; iodine

Indexed keywords

CEREALS AND GRAINS; COOKED FOOD; FOOD SAMPLES; HONG-KONG; MILK PRODUCTS; NON-ALCOHOLIC BEVERAGES;

BEVERAGES; CEREAL PRODUCTS; COOKING; DAIRY PRODUCTS; FOOD PRODUCTS; IODINE; IODINE COMPOUNDS; MEATS; SEAWEED; THERMAL PROCESSING (FOODS);

CHEMICAL CONTAMINATION;

CRUSTACEA; MOLLUSCA;

IODINE;

ANALYSIS; ANIMAL; BEVERAGE; CEREAL; CHEMISTRY; CONDIMENT; COOKING; DAIRY PRODUCT; EGG; FABACEAE; FOOD ANALYSIS; HEAT; HONG KONG; MEAT; MILK; POULTRY; SEA FOOD; SEAWEED; VEGETABLE;

ANIMALS; BEVERAGES; CEREALS; CONDIMENTS; COOKING; DAIRY PRODUCTS; EGGS; FABACEAE; FOOD ANALYSIS; HONG KONG; HOT TEMPERATURE; IODINE; MEAT; MILK; POULTRY; SEAFOOD; SEAWEED; VEGETABLES;

EID: 84873626502     PISSN: 19393210     EISSN: 19393229     Source Type: Journal    
DOI: 10.1080/19393210.2012.721011     Document Type: Article

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