-transparent.png){kind=logo}
Selenium content in the Soviet and imported wheat flour was studied in different regions of the USSR. Regions have been distinguished with high, medium and low level of selenium in wheat flour.
Related Publications
N A Golubkina, and
M V Shagova, and
V B Spirichev, and
L Puura, and
I Kumpulaĭnen
January 2001,
International journal of food sciences and nutrition,
N A Golubkina, and
M V Shagova, and
V B Spirichev, and
L Puura, and
I Kumpulaĭnen
January 2013,
Applied radiation and isotopes : including data, instrumentation and methods for use in agriculture, industry and medicine,
N A Golubkina, and
M V Shagova, and
V B Spirichev, and
L Puura, and
I Kumpulaĭnen
January 1978,
Journal of agricultural and food chemistry,
N A Golubkina, and
M V Shagova, and
V B Spirichev, and
L Puura, and
I Kumpulaĭnen
January 1984,
Doklady Akademii nauk SSSR,
N A Golubkina, and
M V Shagova, and
V B Spirichev, and
L Puura, and
I Kumpulaĭnen
February 1979,
Antibiotiki,
N A Golubkina, and
M V Shagova, and
V B Spirichev, and
L Puura, and
I Kumpulaĭnen
January 1961,
Voprosy pitaniia,
N A Golubkina, and
M V Shagova, and
V B Spirichev, and
L Puura, and
I Kumpulaĭnen
January 1991,
Voprosy virusologii,
N A Golubkina, and
M V Shagova, and
V B Spirichev, and
L Puura, and
I Kumpulaĭnen
January 1985,
TSitologiia i genetika,
N A Golubkina, and
M V Shagova, and
V B Spirichev, and
L Puura, and
I Kumpulaĭnen
January 1970,
Mycologia,
N A Golubkina, and
M V Shagova, and
V B Spirichev, and
L Puura, and
I Kumpulaĭnen
May 1981,
Zhurnal mikrobiologii, epidemiologii i immunobiologii,
