Changes in the ioddie content of leafy vegrtables during food preparation
| dc.contributor.author | Perara, P.A.J.,Deparatment of Biochmisity,Faculty of Medicine | |
| dc.contributor.author | Wimalasiri, W.R.,Div of Oral Biochmistry,Faculty of Dental Sciece,uUniversity of P\\eradaniya,Peradaniya | |
| dc.contributor.author | Saththival, V.,Deparatment of Biochmisity,Faculty of Medicine | |
| dc.contributor.author | Weligma, K.N.H.,Deparatment of Biochmisity,Faculty of Medicine | |
| dc.date.accessioned | 2026-07-14T07:04:15Z | |
| dc.date.issued | 1993 | |
| dc.identifier.uri | http://vidya.nsf.gov.lk:8080/pdfs/vidslaas/1993/A046.pdf | |
| dc.identifier.uri | https://viduketha.nsf.gov.lk/handle/123456789/13859 | |
| dc.language.iso | English | |
| dc.publisher | Proceedings of the 49th Annual Session,Part I - Abstracts | |
| dc.subject | Medical, Dental & Veterinary Sciences | |
| dc.subject | - | |
| dc.title | Changes in the ioddie content of leafy vegrtables during food preparation | |
| dc.type | Article |