A comparison of the nutritional quality of ready-to-cook meals and conventional home-cooked meals in Korea-Reference-Cited by-同舟云学术

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A comparison of the nutritional quality of ready-to-cook meals and conventional home-cooked meals in Korea

Published:2024-03 Issue: Volume:35 Page:100876
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

Choi Eunji,Yoon Sung-Won,Shin Jung-Ah,Kim In-Hwan,Sung Jeehye,Ahn Jang-Hyuk,Kim Hyun-Jeong,Seo Dong Won,Lee Sam-Pin,Lee Jo-Won,Moon Bo Kyung,Kim Sojung,Jang Keum-Il,Kim Byung Hee^ORCID

Funder

Ministry of Food and Drug Safety

Publisher

Elsevier BV

Reference26 articles.

1. Nutritional content of ready-to-eat meals sold in groceries in Hungary;AlOudat;Int. J. Gastron. Food Sci.,2021

2. AOAC Guidelines for Single Laboratory Validation of Chemical Methods for Dietary Supplements and Botanicals;AOAC International,2002

3. A comparison of the fat, sugar, and sodium contents in ready-to-heat type home meal replacements and restaurant foods in Korea;Choi;J. Food Compos. Anal.,2020

4. A consumer-oriented classification system for home meal replacements;Costa;Food Qual. Prefer.,2001

5. Nutritional qualities of commercial meal kit subscription services in Australia;Gibson;Nutrients,2019

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