| 摘要：正为符合其控制和预防泰国人口碘缺乏症的政策，泰语论文题目，泰国公共卫生部已经审议了对于鱼露、水解或发酵大豆蛋白的食品调料和烹饪卤水的现行规定，泰语论文题目，并且决定该规定应当更新。公共卫生部 Abstract：Is in line with its control and prevention policy of the Thai population iodine deficiency, Thailand's Ministry of public health has considered the existing provisions on fish sauce, hydrolysis and fermentation of soybean protein food seasoning and cooking brine, and decided that the provisions should be updated. Ministry of public health 引言：为符合其控制和预防泰国人口碘缺乏症的政策,泰国公共卫生部已经审议了对于鱼露、水解或发酵大豆蛋白的食品调料和烹饪卤水的现行规定,并且决定该规定应当更新。公共卫生部分别对鱼露、水解或发酵大豆蛋白的食品调料和烹饪卤水进行如下修订:1、鱼露中的碘含量应当不低于2毫克 |
