Open AccessSensory characteristics of Step-by-Step Sodium Reduction on Frequently used High Sodium Foods in the Institutional Food Service Industry
Author(s) -
Soon-Bok Kwon,
Hae-Young Kim
Publication year - 2015
Publication title -
korean journal of food and cookery science
Language(s) - English
Resource type - Journals
eISSN - 2287-1780
pISSN - 2287-1772
DOI - 10.9724/kfcs.2015.31.4.465
Subject(s) - sodium , food science , chemistry , pepper , organic chemistry
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