保存期厨房食盐碘含量的研究

EAS Journal of Biotechnology and Genetics Pub Date : 2020-12-25 DOI:10.36349/EASJBG.2020.V02I06.002

Diaby Vandjiguiba, Gnonsoro Urbain Paul, A. Yolande, K. K. Mathias, Sanogo Isiaka, Y. A. Francis, Ardjouma Dembélé

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引用次数: 0

摘要

1 .农业和农村发展部食品卫生和农业加工业中心实验室，04 BP 612阿比让04;2 .农用化学品和生态毒理学中心实验室，04 BP 612阿比让04,Côte。3菲利克斯大学药效学-生化实验室，UFR生物科学Houphouët博瓦尼-阿比让(Côte.d科特迪瓦)，22 BP 582阿比让22

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Study of the Iodine Content in Table Salt of Kitchen during the Period of Conservation

1 Central laboratory for the food hygiene and Agricultural Processing Industry, LANADA, Ministry for Agriculture and the Rural Development, 04 BP 612 Abidjan 04 2 Central laboratory of Agrochemicals and Ecotoxicology (LCAE), LANADA, 04 BP 612 Abidjan 04, Côte. d'ivoire 3 Laboratory of Pharmacodynamics-Biochemical, UFR Biosciences, University FELIX Houphouët Boigny-Abidjan (Côte.d'ivoire), 22 BP 582 Abidjan 22

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EAS Journal of Biotechnology and Genetics

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