Determination of sodium contents in traditional fermented foods in Korea

Journal of Food Composition and Analysis

Volumn 56, Issue , 2017, Pages 110-114

  Hwang, Joungboon ^a,b   Kim, Jin chul ^a,b   Moon, Hyungsil ^a   Yang, Ji yeon ^a   Kim, MeeKyung ^a  

^a Daejeon Regional Office of Ministry of Food and Drug Safety   (South Korea)

^b Chungnam National University   (South Korea)

Author keywords

Dietary intake; Fermented soybean paste; Food analysis; Food composition; Pickled sea food; Pickled vegetable; Sodium

Indexed keywords

EID: 85006470344     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2016.11.013     Document Type: Article

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