[P43～62]調理方法

[P-56] Potassium and sodium content of dressed dishes after small-scale and mass cooking

*Takako Yamazaki¹, Sachiko Terao¹, Mizuki Takeuchi¹, Fumi Hoshino¹, Sachie Ishizawa² (1.Niigata University of Health and Welfare, 2.Niigata University of Health and Welfare(Former))

Keywords:small-scale cooking, mass cooking, potassium, sodium