Study of variation of iodine content from iodated edible common salt in different cooking media

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dc.contributor.authorPriyadarsani, S. R..College of Chemical Sciences.Institute of Chemistry Ceylon,Rajagiriya
dc.contributor.authorEgodawatta, L. P..College of Chemical Sciences.Institute of Chemistry Ceylon,Rajagiriya
dc.contributor.authorParthipan, R..College of Chemical Sciences.Institute of Chemistry Ceylon,Rajagiriya
dc.date.accessioned2026-07-15T03:29:19Z
dc.date.issued2014
dc.identifier.urihttps://viduketha.nsf.gov.lk/handle/123456789/17997
dc.language.isoEnglish
dc.publisherSri Lanka Association for the Advancement of Science, Proceedings of the 70th Annual Sessions - 2014. Part 1
dc.subjectChemical Sciences
dc.subject-
dc.titleStudy of variation of iodine content from iodated edible common salt in different cooking media
dc.typeArticle

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