The main determinants of iodine in cows’ milk in Switzerland are farm type, season and teat dipping

The British Journal of Nutrition

Olivia L. van der Reijden¹  Valeria Galetti²  Marie Hulmann³  Adam Krzystek⁴ 

[1] 1ETH Zurich, Institute of Food, Nutrition and Health, Laboratory of Human Nutrition, 8092 Zurich, Switzerland;2Federal Food Safety and Veterinary Office, Division of Risk Assessment, 3003 Berne,Switzerland;3Agroscope, 1725 Posieux, Switzerland;4ETH Zurich, Institute of Agricultural Sciences, Animal Nutrition, 8092 Zurich, Switzerland

关键词: Iodine sources;    Organic and conventional milk;    Teat dipping;    Dairy products;    Swiss diet;   

DOI  :  10.1017/S0007114517003798

学科分类：卫生学

来源: Cambridge University Press

【 授权许可】

CC BY