Use of sandell and kolthoff reaction in estimating the iodine content of some food and water sources in Sri Lanka

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dc.contributor.authorPerera, W.V.S.M.en_US
dc.contributor.authorDeraniyagala, S.P.en_US
dc.contributor.authorJayasinghe, M.P.en_US
dc.date.accessioned2010-07-06T11:06:52Z
dc.date.available2010-07-06T11:06:52Z
dc.date.issued2001en_US
dc.identifier.citationJournal of the National Science Foundation, 29(3 and 4):p.121-128en_US
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/6330
dc.publisherNational Science Foundation:Colomboen_US
dc.subjectIodine contenten_US
dc.subjectcoconut wateren_US
dc.subjectKing coconut wateren_US
dc.subjectFruitsen_US
dc.subjectGroundwateren_US
dc.subjectTap wateren_US
dc.subjectSpicesen_US
dc.subjectVegetablesen_US
dc.subjectSandell and kolthoff reactionen_US
dc.subject.lccFood scienceen_US
dc.titleUse of sandell and kolthoff reaction in estimating the iodine content of some food and water sources in Sri Lankaen_US
dc.typeArticleen_US

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