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Comparison of sodium content of workplace and homemade meals through chemical analysis and salinity measurements
BACKGROUND/OBJECTIVES: Most Koreans consume nearly 70-80% of the total sodium through their dishes. The use of a salinometer to measure salinity is recommended to help individuals control their sodium intake. The purpose of this study was to compare sodium content through chemical analysis and salin...
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| Hauptverfasser: | , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
The Korean Nutrition Society and the Korean Society of Community Nutrition
2014
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4198970/ https://ncbi.nlm.nih.gov/pubmed/25324937 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.4162/nrp.2014.8.5.558 |
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