Abstract
This article briefly covers the problem of iodine deficiency in the country, it is described about the iodine-containing preparation "Yodozin". Research data is given and illustrates its effect when adding in natural-finished products from poultry meat. In the course of the work, the practical use of the preparation was proved. When it is added to semi-finished products, the mass concentration of iodine increases and is retained in products even after bringing them to culinary readiness. "Yodosin" does not affect the physicochemical and organoleptic characteristics of the product.
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