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Author: C.J. Kim
4 Articles are founded.
Study on Sodium and Potassium Contents of Foods Produced in Korea KOR
C.J. Kim 
, N.E. Sung
, N.E. Sung
Ewha Med J 1979;2(3):165-169.
https://doi.org/10.12771/emj.1979.2.3.165
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https://doi.org/10.12771/emj.1979.2.3.165
Cholesterol Content of Traditional Foods in Korea: III. Phytosterol Content of Cereals, Fruits, and Vegetables KOR
C.J. Kim , N.E. Sung
, N.E. Sung
Ewha Med J 1979;2(1):29-33.
https://doi.org/10.12771/emj.1979.2.1.29
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https://doi.org/10.12771/emj.1979.2.1.29
Cholesterol Content of Traditional Foods in Korea: II. A Colesterol Content of Meats, Hams, and Sausages KOR
C.J. Kim , N.E. Sung
, N.E. Sung
Ewha Med J 1978;1(4):233-238.
https://doi.org/10.12771/emj.1978.1.4.233
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https://doi.org/10.12771/emj.1978.1.4.233
The Analytical Data of the Traditional Foods in Korea: I. A Cholesterol Content of Fishes and Shell Fishes KOR
C.J. Kim , Y.A. Ham , J.Y. Kand , N.E. Sung
, Y.A. Ham , J.Y. Kand , N.E. Sung
Ewha Med J 1978;1(1):67-73.
https://doi.org/10.12771/emj.1978.1.1.67
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https://doi.org/10.12771/emj.1978.1.1.67
