@article{3012182,
    title = "Study on the stability of potassium iodide of the iodized salt [Zur Beständigkeit des jodhaltigen Kochsalzes]",
    author = "Voudouris, E.",
    journal = "Zeitschrift für Lebensmittel-Untersuchung und -Forschung",
    year = "1975",
    volume = "157",
    number = "5",
    pages = "287-290",
    publisher = "Springer-Verlag",
    doi = "10.1007/BF01139543",
    keywords = "potassium iodide;  sodium chloride, article;  drug stability;  humidity;  light;  oxidation reduction reaction;  temperature, Drug Stability;  English Abstract;  Humidity;  Light;  Oxidation-Reduction;  Potassium Iodide;  Sodium Chloride;  Temperature",
    abstract = "The stability of potassium iodide in iodized salt has been studied with respect to the purity of the salt used as raw material. It has been found that the iodized salt prepared from high purity salt and preserved under proper conditions (protection from light, humidity and high temperatures) keeps, for several months, the most of the initially added potassium iodide, without any addition of stabilizers, except for a small amount of sodium bicarbonate. © 1975 J.F. Bergmann."
}