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Volumn , Issue , 2009, Pages 15-27

Assay of Iodine in Foodstuffs: Methods and Applications

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EID: 84884422946     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-374135-6.00002-9     Document Type: Chapter
Times cited : (8)

References (119)
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    • Opinion of the Scientific Committee on Food on the Tolerable Upper Intake Level of Iodine, Brussels
    • EC/SCF (European Commission/Scientific Committee on Food). (2002). Opinion of the Scientific Committee on Food on the Tolerable Upper Intake Level of Iodine, Brussels . http://europa.eu.int/comm/food/fs/sc/scf/out146_en.pdf.
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    • FAO/WHO
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    • Design concepts in nutritional epideminology 2nd edn., Oxford University Press, Oxford
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