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- W2000511106 abstract "SUMMARYAn analytical method is described that estimates up to 2.0 ppm of fluoride in a 10-g sample of food, with a standard deviation of 0.093 ppm F per test. A brief survey of beverages and canned vegetables indicates that the use of fluoridated water (i.e., 1.0 ppm F-) by food or beverage processors will increase the fluoride content of the products by 0.34– 0.75 ppm (av. increase: 0.50 ppm). On the basis of food analyses and a concomitant study of the fluid intake of laboratory personnel, it is estimated that the total ingestion of fluoride per day by healthy “indoor” workers will range from 2 to 5 mg per day. Implications of these findings are discussed." @default.
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- W2000511106 date "1966-11-01" @default.
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- W2000511106 title "The Fluoride Content of Some Foods and Beverages?a Brief Survey Using a Modified Zr-SPADNS Method" @default.
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- W2000511106 doi "https://doi.org/10.1111/j.1365-2621.1966.tb03273.x" @default.
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