References
- 교육과학기술부. 2008년도 학교급식 실시현황. Available from: www.mest.go.kr. Accessed date 2009.07.10
- 문영덕. 2008. 육가공 산업의 실태와 발전 방향. 농협중앙회. 서울. pp 8-146
- 보건복지가족부. 2007년도 국민건강영양조사 중간결과발표 제4기 1차년도. Available from: www.mw.go.kr. Accessed date 2008.11.17
- 정동홍. 2004. 육가공산업 현황과 대책. 미트저널 6월호. pp 46-49
- 정찬진, 엄애선, 오수연, 허대중, 서은영. 2005. 돼지고기 소비실태 조사 연구. 농협중앙회. 서울. pp 125-179
- (사)한국육가공협회. 2005. 육가공품 소비 실태 및 전망. 한국육가공협회. 서울. pp. 3-86
- (사)한국육가공협회. 식육가공품생산 및 판매현황. Available from: www.kmia.or.kr. Accessed date 2008.09.20
- Ahn SJ. 1989. A study on images and consumption about instant food of homemakers in Kyungki-do area. Korean J Food Cookery Sci 5(2):75-90
- Cho SH, Park BY, Chin KB, Yoo YM, Chae HS, Ahn JN, Lee JM, Yun SG. 2003. Consumer perception, purchase behavior and demand on ham and sausage products. Korean J Anim Sci & Technol 45(2):273-282 https://doi.org/10.5187/JAST.2003.45.2.273
- Heo SJ, Yang MO, Cho EJ. 2001. Analysis of umbelliferaeceae wild plants and antioxidative activity of pork meat products added with wild plants. Korean J Food Cookery Sci 17(5):456-463
- Kim AG. 1990. Manufacturing technology of meat processing products. Food Science and Industry 23(4):16-25
- Kim HY. 2002. Changes in riboflavin content of stir-fried sausage with vegetable and stir-fried garlic young stem at various cooking and holding processes in food service establishments(I). Korean J Food Cookery Sci 18(4):461-469
- Lee KT, Kang JO, Kim CJ, Lee MH, Lee SK, Lee JY, Lee JW, Cho SH, Joo ST, Chin KB, Choi SH. 2005. Studies on the regulation for use, metabolism, intake, and safety of sodium nitrite in meat products. Korean J Food Sci Ani Resour 25(1):103-120
- Lee KT. 2008. Characteristics and development challenges of the korea meat products industry. Proceed of symposium of Korea Meat Industries. Seoul, Korea. pp 43-58
- Lee YS, Lee DS, Lyu ES. 2005a. Dietitians' perception and usage of processed meat products -Kyungnam area-. Korean J Food Cookery Sci 21(6):813-822
- Lee YS, Lee DS, Lyu ES. 2006b. Dietitians' perception on the development of processed meats with seasoning in school foodservice operations -Kyungnam province-. Korean J Food Cookery Sci 23(5):573-582
- Park SS, Kim NY, Han MJ. 2008. Processed food preferences and food and nutrition labeling perceptions of middle school students. Korean J Food Cookery Sci 24(2):164-173
- Rho JO, Chong YK, Jung SJ, Cha YS. 2007. A study on purchase patterns and recognition of processed foods in elementary, middle and high school meal service dietitians. Korean J of Human Ecology 10(2):63-75
- Scheider WL. 1983. Nutrition; Basic concepts and applications. McGraw Hill Book Co., NY, USA. pp 259-261
- Son SM, Lee KS. 1997. Attitude of dietitians working for elementary schools on meat products. Korean J Dietetic Assoc 3(1):30-43
- SPSS. 2003. SPSS for windows. Release 12.0, SPSS Inc., Chicago, USA
- Yeoun JE. 2005. A Study on new development of well-being on the characteristics behavior of consumer dining. MS thesis, Soonchunhyang University Korea. pp 57-65
- Yong EZ, Chio YS, Lee KT. 2009. A survey on the perception and usage status of dietitians in food service business for meat products. Korean J Food Sci Ani Resour 29(1):121-131 https://doi.org/10.5851/kosfa.2009.29.1.121
- Yoon GS, Woo JW. 1999. Perception of meat food and its related factor in koreans. Korean J Soc Food Sci 15(5):524-532
- Yun DN. 2003. Analysis on processed meat food marketing and consumption pattern. MS thesis, Graduate School of Agriculture & Animal Science, Konkuk University, Seoul, Korea. pp 42-43