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Food Additives & Contaminants: Part A Volume 30, 2013 - Issue 9
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Original Articles

Potential risk and sodium content of children’s ready-to-eat foods distributed at major amusement parks in Korea

N.-Y. LeeSchool of Food Science and Technology, Chung-Ang University, Kyunggido456–756, Republic of Korea
,
S.-Y. ParkSchool of Food Science and Technology, Chung-Ang University, Kyunggido456–756, Republic of Korea
,
Y.-M. LeeSchool of Food Science and Technology, Chung-Ang University, Kyunggido456–756, Republic of Korea
,
S.-Y. ChoiSchool of Food Science and Technology, Chung-Ang University, Kyunggido456–756, Republic of Korea
,
S.-H. JeongSchool of Food Science and Technology, Chung-Ang University, Kyunggido456–756, Republic of Korea
,
M.-S. ChungSchool of Food Science and Technology, Chung-Ang University, Kyunggido456–756, Republic of Korea
,
Y.-S. ChangKorea Food and Drug Administration, Chungbuk363–951, Republic of Korea
,
S.-H. ChoiKorea Health Industry Development Institute, Chungbuk363–951, Republic of Korea
,
D.-H. BaeDepartment of Bioscience and Biotechnology, Konkuk University, Seoul, Republic of Korea
&
S.-D. HaSchool of Food Science and Technology, Chung-Ang University, Kyunggido456–756, Republic of KoreaCorrespondence[email protected]
 show all
Pages 1527-1534 | Received 12 Feb 2013, Accepted 09 May 2013, Published online: 04 Jul 2013

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