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1 Comparison of Salinity and Sodium Content by the Salinity Measurement Frequency of Soups of Childcare Centers Enrolled in the Center for Children's Food Service Management in Daegu
Na-Yeong Lee, Yeon-Kyung Lee
Korean J Community Nutr.2020;25(1):13-20.   Published online 2020 January 20     DOI: http://dx.doi.org/10.5720/kjcn.2020.25.1.13
   
2 Development of standards for reducing the sodium content and salinity of Korean fermented soybean sauces and representative Korean foods high in sodium∗
Lin Jiang, Eun-Kyung Shin, Jung-Sook Seo, Yeon-Kyung Lee
J Nutr Health.2019;52(2):185-193.   Published online 2019 January 19     DOI: http://dx.doi.org/10.4163/jnh.2019.52.2.185
   
3 Analysis of sodium content of representative Korean foods high in sodium from home meal, foodservice, and restaurants∗
Lin Jiang, Yeon-Kyung Lee
J Nutr Health.2017;50(6):655-663.   Published online 2017 January 20     DOI: http://dx.doi.org/10.4163/jnh.2017.50.6.655
   
4 Comparison of sodium content of workplace and homemade meals through chemical analysis and salinity measurements
Eun-Kyung Shin, Yeon-Kyung Lee
Nutr Res Pract.2014;8(5):558-563.   Published online 2014 September 15     DOI: http://dx.doi.org/10.4162/nrp.2014.8.5.558
      
5 Measurements of Salinity and Salt Content by Menu Types Served at Industry Foodservice Operations in Daegu
Ji-Ae Kim, Yun-Hwa Kim, Moon-Young Ann, Yeon-Kyung Lee
Korean J Community Nutr.2012;17(5):637-651.   Published online 2012 October 31     DOI: http://dx.doi.org/10.5720/kjcn.2012.17.5.637
      
6 Workers intake too much salt from dishes of eating out and food service cafeterias; direct chemical analysis of sodium content
Hae-Ryun Park, Gye-Ok Jeong, Seung-Lim Lee, Jin-Young Kim, Soon-Ah Kang, Kun-Young Park, Hyun-Joo Ryou
Nutr Res Pract.2009;3(4):328-333.   Published online 2009 December 31     DOI: http://dx.doi.org/10.4162/nrp.2009.3.4.328
      

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