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About this Biochemistry, Genetics and Molecular Biology article
932 Bread—contribution to dietary iodine: London, W. T., Vought, R. L. & Brown, F. A. (1965). Bread—a dietary source of large quantities of iodine. New Engl. J. Med. 273, 381 is a Biochemistry, Genetics and Molecular Biology article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Biochemistry, Genetics and Molecular Biology.
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0015-6264)
- Published
- 1966
- Language
- EN
- Field
- Biochemistry, Genetics and Molecular Biology (Life Sciences)