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1 Customers' Perceptions of Operational Status of and Needs for Sodium Reduction in the Industry Foodservice in Seoul
Na-Young Yi
Korean J Community Nutr.2020;25(1):21-31.   Published online 2020 January 20     DOI: http://dx.doi.org/10.5720/kjcn.2020.25.1.21
   
2 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
      

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