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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Detalles Bibliográficos
Autores principales: Shin, Eun-Kyung, Lee, Yeon-Kyung
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Nutrition Society and the Korean Society of Community Nutrition 2014
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4198970/
https://www.ncbi.nlm.nih.gov/pubmed/25324937
http://dx.doi.org/10.4162/nrp.2014.8.5.558

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