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A study on sodium chloride content in traditional Iranian b..:
Hadian, Zahra
;
S. Reihani, S. Fatemeh.
;
Tan, Thuan Chew
.
International Journal of Environmental Analytical Chemistry. 103 (2021) 16 - p. 4004-4015 , 2021
Link:
https://doi.org/10.1080/03067319.2021.1919655
RT Journal T1 <Title>A study on sodium chloride content in traditional Iranian bread as an approach to control and prevent non-communicable diseases</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1080_03067319.2021.1919655&Exemplar=1&LAN=DE A1 Hadian, Zahra A1 S. Reihani, S. Fatemeh. A1 Tan, Thuan Chew A1 Mousavi Khaneghah, Amin PB Informa UK Limited YR 2021 SN 0306-7319 SN 1029-0397 JF International Journal of Environmental Analytical Chemistry VO 103 IS 16 SP 4004 OP 4015 LK http://dx.doi.org/https://doi.org/10.1080/03067319.2021.1919655 DO https://doi.org/10.1080/03067319.2021.1919655 SF ELIB - SuUB Bremen
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