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.

照的干预措施包括无碘食盐、碘化水、碘油，以及碘酸与碘化照。

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%.

中粗蛋白质含量大于或于35％，粗纤维小于或于2O%，粗灰分小于或于15％，钙含量2．0-4．O％，总磷大于或于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中, 却后就会有普食盐的结晶附的四周。

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%.

其中粗蛋白质含量或等35％，粗纤维小或等2O%，粗灰分小或等15％，钙含量2．0-4．O％，总或等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.

对照的干预措施包括无碘食盐、碘水、碘油，以及碘酸与碘对照。

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、味精等料，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%.

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, 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或等35％，粗纤维或等2O%，粗灰或等15％，钙含量2．0-4．O％，总磷大或等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、水、油，以及酸钾钾作对照。

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.

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、味精等其他，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, 后就会有普食盐的结晶盘的四周。

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、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、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等35％，粗纤维等2O%，粗灰分等15％，钙含量2．0-4．O％，总磷大等0．8％，食含量3．0-7.0%。