文章基本信息
- 标题：海藻のヨード煮汁への溶出について
- 本地全文：下载
- 作者：横山 正実 ; 高橋 章子
- 期刊名称：日本栄養・食糧学会誌
- 印刷版ISSN：0287-3516
- 电子版ISSN：1883-2849
- 出版年度：1958
- 卷号：11
- 期号：6
- 页码：342-343
- DOI：10.4327/jsnfs1949.11.342
- 语种：Japanese
- 出版社：Japanese Society of Nutrition and Food Science
- 摘要：
To prepare the broth from ‘Kombu’( Laminaria japonica ) this is boiled in water for 3 to 5 minutes or soaked in water for 2 to 5 hours. The quantity of iodine in these broth and residue was compared mutually. In every cases about 80% of total iodine dissolved in broth.
