The Indian Journal of Nutrition and Dietetics

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Iodine and Fluorine Contents of Foodstuffs


Affiliations
1 Department of Preventive and Social Medicine, R. G. Kar Medical College, Calcutta, India
2 Department of Applied Chemistry, Calcutta University, India
     

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In 1952 the Chilean Iodine Educational Bureau reviewed the available data on the iodine content of foods. Further estimation of iodine in foods has been made in the U. S. A., Brazil, the U. S. S. R., Chile, Latvia and Finland.
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  • Iodine and Fluorine Contents of Foodstuffs

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Authors

S. R. Sengupta
Department of Preventive and Social Medicine, R. G. Kar Medical College, Calcutta, India
B. Pal
Department of Applied Chemistry, Calcutta University, India

Abstract


In 1952 the Chilean Iodine Educational Bureau reviewed the available data on the iodine content of foods. Further estimation of iodine in foods has been made in the U. S. A., Brazil, the U. S. S. R., Chile, Latvia and Finland.