[Iodine deficiency: aid from bakery products]

[Iodine deficiency: aid from bakery products]

1992

German. Nach juengster Gesetzgebung ist die Verwendung von jodiertem Speisesalz fuer die gewerbliche Herstellung von Lebensmitteln, somit auch bei Brot und Kleingebaeck, moeglich. Der ernaehrungsphysiologische Hintergrund sowie die Ergebnisse aus Backversuchen werden diskutiert. [S-93-00403]

Show more [+]

AGROVOC Keywords

additif de panification bakery additives bread common salt deficiencia de minerales deficiency diseases doctrina doctrine juridique iode iodine legal principles maladie de carence mineral deficiencies pain pan procesamiento processing sal sel de cuisine traitement yodo

Bibliographic information

Published in

Baecker und Konditor (Germany)

Volume 40 Issue 5 ISSN 0005-383X

Pagination

pp. 14-15

Other Subjects

Physiologie de la nutrition/ etiquetage des produits; Enfermedades carenciales; Aditivos de la panificacion; Fisiologia de la nutricion/ etiquetado del producto; Nutrition physiology/ product labelling; Experimentation en laboratoire; Experimentos en laboratorio; Laboratory experiments; Carence minerale

Language

German

Note

1 table

Corporate Author

Arbeitskreis Jodmangel, Gross-Gerau (Germany)

In AGRIS since: 1993-08-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by ZB MED Nutrition. Environment. Agriculture

Discover this data provider's collection in AGRIS

Lookup at Google Scholar

If you notice any incorrect information relating to this record, please contact us at agris@fao.org

AGRIS - International System for Agricultural Science and Technology

Share

[Iodine deficiency: aid from bakery products]

1992

AGROVOC Keywords

Bibliographic information