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Journal of Food Quality
Volume 2017 (2017), Article ID 5489125, 6 pages
https://doi.org/10.1155/2017/5489125
Research Article

Comparing the Quality of Iodine in Edible Salt in Iranian Households Living in the Southern Province of Khorasan-e-Razavi Using WHO Standards (Years 2010–2015)

1Faculty of Health, Department of Public Health, Gonabad University of Medical Sciences, Gonabad, Iran
2Department of Basic Sciences, Gonabad University of Medical Sciences, Gonabad, Iran
3Department of Environmental Health, Gonabad University of Medical Sciences, Gonabad, Iran
4Faculty of Medicine, Gonabad University of Medical Sciences, Gonabad, Iran

Correspondence should be addressed to Hamid Ramezani Awal Riabi; moc.liamg@56inazemardimah

Received 25 July 2016; Revised 12 November 2016; Accepted 20 December 2016; Published 27 February 2017

Academic Editor: Jesús Lozano

Copyright © 2017 Hamed Ramezani Awal Riabi et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Hamed Ramezani Awal Riabi, Hamid Ramezani Awal Riabi, Ali Aalami, Morteza Mohammadzadeh Moghadam, and Seyed Farzam Mircheraghi, “Comparing the Quality of Iodine in Edible Salt in Iranian Households Living in the Southern Province of Khorasan-e-Razavi Using WHO Standards (Years 2010–2015),” Journal of Food Quality, vol. 2017, Article ID 5489125, 6 pages, 2017. doi:10.1155/2017/5489125