:: Journal of The Korean Society of Food Culture ::

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Comparison of Sodium Contents in Nutrition Facts and Sodium Contents of HMR products by Salinity Meter and Mohr Method

Soon Mi Kim, Hee Ok Pak

Journal of The Korean Society of Food Culture :: Vol.34 No.6 pp.761-770

DOI:https://doi.org/10.7318/KJFC/2019.34.6.761
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The Study on Development of Processed Foods with Chestnut

Hyun-Sook Lee, Young-Joo Jang, Sun-Hyo Kim

Journal of The Korean Society of Food Culture :: Vol.31 No.2 pp.194-203

DOI:https://doi.org/10.7318/KJFC/2016.31.2.194
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