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 ,IN
  • B. Pal
     Department of Applied Chemistry, Calcutta University ,IN

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.

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Published

1971-03-01

How to Cite

Sengupta, S. R., & Pal, B. (1971). Iodine and Fluorine Contents of Foodstuffs. The Indian Journal of Nutrition and Dietetics, 8(2), 66–71. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/11362

Issue

Volume 8, Issue 2, March 1971

Section

Original Articles

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