Determination of sodium contents in traditional fermented foods in Korea-Reference-Cited by-同舟云学术

Determination of sodium contents in traditional fermented foods in Korea

Published:2017-03 Issue: Volume:56 Page:110-114
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Hwang Joungboon,Kim Jin-chul,Moon Hyungsil,Yang Ji-yeon,Kim MeeKyung

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

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3. Sodium monitoring in commercially processed and restaurant foods;Ahuja;Am. J. Clin. Nutr.,2015

4. Intake of household salt in a Danish population;Andersen;Eur. J. Clin. Nutr.,2009

5. Survey on sodium in food: focus on the food service enterprise and fast food;Cho;Annu. Rep. KFDA,2007

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