1 |
Lee, j.E. Salt and hypertension. Korean J. Nephrol. 11, Suppl. 6: 56-60 (1992)
|
2 |
Chung, K.R. A survey on the sodium chloride content of common restaurant meals in Seoul area. Korean J. Food Sci. Technol. 19: 475-479 (1987)
|
3 |
Korea Dietary Safety Civil Committee, The all about salts. International seminar on salt (Korea. China. Japan), pp. 1-33 (2000)
|
4 |
Ha, J.O. and Park, K.Y. Comparison of autooxidation rate and comutagenic effect of different kinds of salt. J. Korean Associ. Cancer Prev. 4: 44-51 (1999)
|
5 |
Shin, M.S. and Lee, H.S. The properties of Salts and their effects on salts vegetables. J. Korean Home Economic Associ. 21: 55-63 (1983)
|
6 |
The ministry of health and welfare, Food standard code, Seoul (2000)
|
7 |
Park, J.W., Kim, S.J., Kim, S.H., Kim, B.H., Kang, S.K., Nam, S.H. and Jung, S.T. Determination of mineral and heavy metal contents of various salts. Korean J. Food Sci. Technol. 32: 1442-1445 (2000)
|
8 |
Shin, D.H., Jo, E.J. and Hong, J.S. Chemical composition of improted table salts and kimchi preparation test. J. Food Hyg. Safety 14: 277-281 (1999)
|
9 |
Park, S.J., Park, K.Y. and Jun, H.K. Effects of commercial salts on the growth of kimchi-related microorganisms. J. Korean Soc. Food Sci. Nutr. 30: 806-813 (2001)
|
10 |
Kang, M.H., Kim. Y.B. and Lee, S.R. Digestibility of some Korean seaweeds through an animal experiment. Korean J. Nutr. 9: 69-75 (1976)
|
11 |
AOAC. Official Method of Analysis. 16th ed. Association of Official Analytical Chemists, Washington, DC, USA (1995)
|
12 |
Jeong, K.J. The production system of tol salt at Guom village in Cheju island. Geographical J. Korea 32: 87-104 (1998)
|
13 |
Ha, J.O. and Park, K.Y. Composition of mineral contents and external structure of various salts. J. Korean Soc. Food Sci. Nutr. 27: 413-418 (1998)
|
14 |
Park, M.W. and Park, Y.K. Changes of physicochemical and sensory characteristics of oiji (Korean pickled cucumbers) prepared with different salts. J. Korean Soc. Food Sci. Nutr. 27: 419-424 (1998)
|
15 |
Park, R.S., Kim, S.J. and Lee, L.H. Survey on sodium content of low salt diet at 27 hospitals. Korean J. Nutr. 10: 38-43 (1977)
|
16 |
Yang, J.S., Kim, O.H., Chung, S.Y., Yoo, T.M., Roh, Y.N., Yi, S.Y., Chung, M.W., Ahn, M.R., Choi, H.J. and Rheu, H.M. Pharmacological evalutation of bamboo salt. J. Appl. Pharm. 7: 178-184 (1999)
|
17 |
Kim, S.D. Salting and fermentation of kimchi. J. Food Sci. Technol. 9:187-196 (1997)
|
18 |
Jo, E.J. and Shin, D.H. Study on the chemical compositions of sun-dried, refined, and processed salt produced in Chonbuk area. J. Food Hyg. Safety 13: 360-364 (1998)
|
19 |
Suphsorn, C., Ramu, M.R., Joseph, A.L. and Mahmood, A.K. Fatty acids and sensory acceptance of a dietary sodium-potassium fish sauce. J. Agric. Food Chem. 31: 14-17 (1987)
|