Common salt is a compound of sodium and chlorine.

食盐是钠和氯的复合物。

Comparison interventions included non-iodised salt, iodised water, iodised oil, iodation with potassium iodide versus potassium iodate.

作对照的干预措施包括无碘食盐、碘化水、碘油，以及碘酸钾与碘化钾作对照。

If you evaporate a little sea water on a porcelain dish; on cooling, crystals of common salt will deposit on the sides of the dish.

如果你将少许海水放到瓷盘中蒸发, 就会有普食盐的结在盘的四周。

The edibility hour does not need to add the other condiment of table salt, monosodium glutamate...etc. again, such as the flavor thin, right measure increase or decrease.

食用时不需再加食盐、味精等其他佐料，如味淡，适量增减。

The content of autunite is between 2% to 4%, and the content of phosphor is over or equal to 0.8%;The content of salt is between 3% to 7%.

其中粗蛋白质含量大于或等于35％，粗纤维小于或等于2O%，粗灰分小于或等于15％，钙含量2．0-4．O％，总磷大于或等于0．8％，食盐含量3．0-7.0%。

Common salt is a compound of sodium and chlorine.

食盐是钠和氯的复合物。

Comparison interventions included non-iodised salt, iodised water, iodised oil, iodation with potassium iodide versus potassium iodate.

作对照的施包括无碘食盐、碘化水、碘油，以及碘酸钾与碘化钾作对照。

If you evaporate a little sea water on a porcelain dish; on cooling, crystals of common salt will deposit on the sides of the dish.

如果你将少许海水放到瓷盘中蒸发, 冷却后就会有普食盐的结晶附着在盘的四周。

The edibility hour does not need to add the other condiment of table salt, monosodium glutamate...etc. again, such as the flavor thin, right measure increase or decrease.

食用时不需再加食盐、味精其他佐料，如味淡，适量增减。

The content of autunite is between 2% to 4%, and the content of phosphor is over or equal to 0.8%;The content of salt is between 3% to 7%.

其中蛋白质含量大或35％，纤维小或2O%，灰分小或15％，钙含量2．0-4．O％，总磷大或0．8％，食盐含量3．0-7.0%。

Common salt is a compound of sodium and chlorine.

食盐是钠和氯的复合物。

Comparison interventions included non-iodised salt, iodised water, iodised oil, iodation with potassium iodide versus potassium iodate.

作对照的干预措施包括无食盐、、油，以及酸钾与钾作对照。

If you evaporate a little sea water on a porcelain dish; on cooling, crystals of common salt will deposit on the sides of the dish.

如果你将少许海放到瓷盘蒸发, 冷却后就会有普食盐的结晶附着在盘的四周。

The edibility hour does not need to add the other condiment of table salt, monosodium glutamate...etc. again, such as the flavor thin, right measure increase or decrease.

食用时不需再加食盐、味精等他佐料，如味淡，适量增减。

The content of autunite is between 2% to 4%, and the content of phosphor is over or equal to 0.8%;The content of salt is between 3% to 7%.

蛋白质含量大于或等于35％，纤维小于或等于2O%，灰分小于或等于15％，钙含量2．0-4．O％，总磷大于或等于0．8％，食盐含量3．0-7.0%。

Common salt is a compound of sodium and chlorine.

食盐是钠和氯的复合物。

Comparison interventions included non-iodised salt, iodised water, iodised oil, iodation with potassium iodide versus potassium iodate.

作对照的干预措施包括无食盐、化水、油，以及酸化作对照。

If you evaporate a little sea water on a porcelain dish; on cooling, crystals of common salt will deposit on the sides of the dish.

果你将少许海水放到瓷盘中蒸发, 冷却后就会有普食盐的结晶附着在盘的四周。

The edibility hour does not need to add the other condiment of table salt, monosodium glutamate...etc. again, such as the flavor thin, right measure increase or decrease.

食用时不需再加食盐、精等其他佐，淡，适量增减。

The content of autunite is between 2% to 4%, and the content of phosphor is over or equal to 0.8%;The content of salt is between 3% to 7%.

其中粗蛋白质含量大于或等于35％，粗纤维小于或等于2O%，粗灰分小于或等于15％，钙含量2．0-4．O％，总磷大于或等于0．8％，食盐含量3．0-7.0%。

Common salt is a compound of sodium and chlorine.

食盐是钠和氯复合物。

Comparison interventions included non-iodised salt, iodised water, iodised oil, iodation with potassium iodide versus potassium iodate.

作对照干预措施包括无碘食盐、碘化水、碘油，以及碘酸钾与碘化钾作对照。

If you evaporate a little sea water on a porcelain dish; on cooling, crystals of common salt will deposit on the sides of the dish.

如果你将少许海水放到瓷盘中蒸发, 冷却有普食盐附着在盘四周。

The edibility hour does not need to add the other condiment of table salt, monosodium glutamate...etc. again, such as the flavor thin, right measure increase or decrease.

食用时不需再加食盐、味精等其他佐料，如味淡，适量增减。

The content of autunite is between 2% to 4%, and the content of phosphor is over or equal to 0.8%;The content of salt is between 3% to 7%.

其中粗蛋白质含量大于或等于35％，粗纤维小于或等于2O%，粗灰分小于或等于15％，钙含量2．0-4．O％，总磷大于或等于0．8％，食盐含量3．0-7.0%。

Common salt is a compound of sodium and chlorine.

盐是钠和氯的复合物。

Comparison interventions included non-iodised salt, iodised water, iodised oil, iodation with potassium iodide versus potassium iodate.

作对照的干预措施包括无碘盐、碘化水、碘油，以及碘酸钾与碘化钾作对照。

If you evaporate a little sea water on a porcelain dish; on cooling, crystals of common salt will deposit on the sides of the dish.

如果许海水放到瓷盘中蒸发, 冷却后就会有普盐的结晶附着在盘的四周。

The edibility hour does not need to add the other condiment of table salt, monosodium glutamate...etc. again, such as the flavor thin, right measure increase or decrease.

用时不需盐、味精等其他佐料，如味淡，适量增减。

The content of autunite is between 2% to 4%, and the content of phosphor is over or equal to 0.8%;The content of salt is between 3% to 7%.

其中粗蛋白质含量大于或等于35％，粗纤维小于或等于2O%，粗灰分小于或等于15％，钙含量2．0-4．O％，总磷大于或等于0．8％，盐含量3．0-7.0%。

Common salt is a compound of sodium and chlorine.

是钠和氯的复合物。

Comparison interventions included non-iodised salt, iodised water, iodised oil, iodation with potassium iodide versus potassium iodate.

作对照的干预措施包括无碘、碘化水、碘油，以及碘酸钾与碘化钾作对照。

If you evaporate a little sea water on a porcelain dish; on cooling, crystals of common salt will deposit on the sides of the dish.

如少许海水放到瓷盘中蒸发, 冷却后就会有普的结晶附着在盘的四周。

The edibility hour does not need to add the other condiment of table salt, monosodium glutamate...etc. again, such as the flavor thin, right measure increase or decrease.

用时不需再、味精等其他佐料，如味淡，适量增减。

The content of autunite is between 2% to 4%, and the content of phosphor is over or equal to 0.8%;The content of salt is between 3% to 7%.

其中粗蛋白质含量大于或等于35％，粗纤维小于或等于2O%，粗灰分小于或等于15％，钙含量2．0-4．O％，总磷大于或等于0．8％，含量3．0-7.0%。

Common salt is a compound of sodium and chlorine.

食盐是钠和氯的复合物。

Comparison interventions included non-iodised salt, iodised water, iodised oil, iodation with potassium iodide versus potassium iodate.

作对照的干预措施包括无碘食盐、碘化、碘油，以及碘酸钾与碘化钾作对照。

If you evaporate a little sea water on a porcelain dish; on cooling, crystals of common salt will deposit on the sides of the dish.

如果你将少许到瓷盘中蒸发, 冷却后就会有普食盐的结晶附着在盘的四周。

The edibility hour does not need to add the other condiment of table salt, monosodium glutamate...etc. again, such as the flavor thin, right measure increase or decrease.

食需再加食盐、味精等其他佐料，如味淡，适量增减。

The content of autunite is between 2% to 4%, and the content of phosphor is over or equal to 0.8%;The content of salt is between 3% to 7%.

其中粗蛋白质含量大于或等于35％，粗纤维小于或等于2O%，粗灰分小于或等于15％，钙含量2．0-4．O％，总磷大于或等于0．8％，食盐含量3．0-7.0%。

Common salt is a compound of sodium and chlorine.

盐是钠和氯的复合物。

Comparison interventions included non-iodised salt, iodised water, iodised oil, iodation with potassium iodide versus potassium iodate.

作对照的干预措施包括无碘盐、碘化水、碘油，以及碘酸钾与碘化钾作对照。

If you evaporate a little sea water on a porcelain dish; on cooling, crystals of common salt will deposit on the sides of the dish.

如果许海水放到瓷盘中蒸发, 冷却后就会有普盐的结晶附着在盘的四周。

The edibility hour does not need to add the other condiment of table salt, monosodium glutamate...etc. again, such as the flavor thin, right measure increase or decrease.

用时不需盐、味精等其他佐料，如味淡，适量增减。

The content of autunite is between 2% to 4%, and the content of phosphor is over or equal to 0.8%;The content of salt is between 3% to 7%.

其中粗蛋白质含量大于或等于35％，粗纤维小于或等于2O%，粗灰分小于或等于15％，钙含量2．0-4．O％，总磷大于或等于0．8％，盐含量3．0-7.0%。

Common salt is a compound of sodium and chlorine.

食盐是钠和氯的。

Comparison interventions included non-iodised salt, iodised water, iodised oil, iodation with potassium iodide versus potassium iodate.

作对照的干预措施包括无碘食盐、碘化水、碘油，以及碘酸钾与碘化钾作对照。

If you evaporate a little sea water on a porcelain dish; on cooling, crystals of common salt will deposit on the sides of the dish.

如果你将少许海水放到瓷盘中蒸发, 冷却后就会有普食盐的结晶附着在盘的四周。

The edibility hour does not need to add the other condiment of table salt, monosodium glutamate...etc. again, such as the flavor thin, right measure increase or decrease.

食用时不需再加食盐、味精其他佐料，如味淡，适量增减。

The content of autunite is between 2% to 4%, and the content of phosphor is over or equal to 0.8%;The content of salt is between 3% to 7%.

其中粗蛋白质含量大35％，粗纤维小2O%，粗灰分小15％，钙含量2．0-4．O％，总磷大0．8％，食盐含量3．0-7.0%。