K Zukowska-Kowalska, W Zukowski
Abstract
A review is presented of KJ content in edible salt in the years 1975-1991. Salt samples were taken for study from shops and mass catering institutions in the Province of Wrocław--a region of endemic struma. The content of KJ in salt was very low--on the average less than 10 mg/kg and very varied--from zero to over 100 mg/kg.
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A review is presented of KJ content in edible salt in the years 1975-1991. Salt samples were taken for study from shops and mass catering institutions in the Province of Wrocław--a region of endemic struma. The content of KJ in salt was very low--on the average less than 10 mg/kg and very varied--from zero to over 100 mg/kg.
Key concepts: Salt (chemistry), Food science, Chemistry, Organic chemistry