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Influence of processing and storage on the iodine content of meat and fish products using iodized salt

GND
1177305720
Affiliation
Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Department of Food Technology and Bioprocess Engineering, Germany
Meinhardt, Ann-Katrin;
GND
1036624269
Affiliation
Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Department of Food Technology and Bioprocess Engineering, Germany
Müller, Alexandra;
GND
1248924606
Affiliation
Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Meat, Germany
Lohmayer, Regina; Dederer, Irina; Manthey-Karl, Monika;
GND
129344494
Affiliation
Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Meat, Germany
Münch, Siegfried;
GND
1082136948
Affiliation
Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Meat, Germany
Brüggemann, Dagmar Adeline;
GND
120155680
Fritsche, Jan;
GND
1036650022
Affiliation
Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Department of Food Technology and Bioprocess Engineering, Germany
Greiner, Ralf

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Published in:
Food Chemistry
Vol. 389, (2022), articlenr.:133092 p. 1-7
References:
Iodine contents of various foods processed using iodized salt
(06.03.2023)
Volume:
389, (2022)
Date Issued:
27.04.2022
DOI:
10.1016/j.foodchem.2022.133092
Language:
English
Type of Resource:
Text
Publisher:
Elsevier BV
DDC subject of DNB:
660 Chemical engineering
URL:
https://www.sciencedirect.com/science/article/abs/pii/S0308814622010548?via%3Dihub
Institution:
Max Rubner-Institut, Department of Food Technology and Bioprocess Engineering
Physical Location:
W3193
Institution:
Max Rubner-Institut, Department of Safety and Quality of Meat
Institution:
Max Rubner-Institut, Department of Safety and Quality of Milk and Fish Products

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