Acta Vet. Brno 2014, 83: 273-277

Determination of iodine and sodium content in fermented meat products purchased in the Czech Republic– a pilot study

Pavla Steinhauserová1, Irena Řehůřková2, Jiří Ruprich1,2

1University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Milk Hygiene and Technology
2National Institute of Public Health - Center for Health, Nutrition and Food, Brno, Czech Republic


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  • ISSN 0001-7213 (printed)
  • ISSN 1801-7576 (electronic)

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