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NTIS 바로가기韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.38 no.3, 2023년, pp.129 - 142
임지민 (이화여자대학교 식품영양학과) , 문수아 (이화여자대학교 식품영양학과) , 여가은 (이화여자대학교 식품영양학과) , 김의수 (케이브릿지인사이트) , 김유리 (이화여자대학교 식품영양학과) , 오지은 (이화여자대학교 신산업융합대학)
As the demand for ready-to-eat foods continues to grow, concerns about the sodium in processed foods are also growing. In this study, a survey was conducted on the perception of low-sodium products and diffusion plans according to the type of employee (manufacturer, retailer, distributor). Of the 19...
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