References
- Cho MY, Lee MJ, Lee YM. 2003. A study on utilization and consumption promotion of seafood in elementary school lunch program. Korean J Food Culture 18:139-150
- Cho MY. 2000. Study on seafood using frequency and consumption promotion in elementary school lunch program. MS Thesis, Yonsei Uni. Seoul. Korea
- Choi JH. 1999. Reason of Seafood Consumption. pp.85-151. Kyomunsa. Seoul Korea
- Han BH. 1997. Processing of seafood. Korean J Food Cookery Sci 13:519-529
- Hong TH, Kim GT, Choi OS, Kim DH, Jung YS, Kim SH, Cho HH. 2004. Food Material. pp.273. Gigoomunhwasa. Seoul Korea
- Joo R. 2011. A study on the awareness, preference and nutrition knowledge of elementary school students on seafood in Inchon. MS Thesis, Inha Uni. Inchon. Korea
- Kim KH. 2011. A study on the recognition and preference of marine products in elementary students in the Jeonnam area. MS Thesis, Chonnam Uni. Gwangju. Korea
- Kim SH, Lyu ES. 2002. A study on the perception and attitude towards food waste reduction by the elementary school pupils. J Korean Soc Food Sci Nutr 31:1155-1162 https://doi.org/10.3746/jkfn.2002.31.6.1155
- Kim SK. 2003. Development of novel bioactive substances from fishery byproducts. Food Industry Nutr 8:1-8
- Kim YM. 1997. Production and utilization of processed seafood. Korean J Food Cookery Sci 13:530-544
- Lee GY, Kim SY. 2003. Consumption analysis of seafood. Economics of Rural Community 26:21-34
- Lee JS, Kim GS. 2000. Factors on the seafood preference and eating frequency of the elementary school children. J Korean Soc Food Sci Nutr 29:1162-1168
- Lee MH. 2007. High school student's recognition and taste of seafood in Daegu Gyeongbuk area. MS Thesis, Kyungpook Uni. Daegu. Korea
- Lee SY. 2008. A study on the seafood preference of elementary school students in Mokpo, Jeonnam. MS Thesis, Mokpo Uni. Mokpo. Korea
-
Lee YC. 1994. Nutritional and biochemical roles of
$\omega$ -3 series fatty acids. Korean J Nutr 27:600-615 - Lye ES, Lee HK, Shin ES. 2009. Middle school student's perceptions of seafood and its use in foodservice in Busan. Korean J Food Cookery Sci 25:189-198
- Oh JY. 2007. A study on preference, intake frequency, and nutritional knowledge of marine products with of elementary school students in Busan. MS Thesis, Kosin Uni. Busan. Korea
- Oh SG. 2010. A study on intake frequency and preference of marine products of high school students in Osan. MS Thesis, Chonnam Uni. Gwangju. Korea
- Ryu HS. 1997. Characteristics of seafood nutrition. Korean J Food Cookery Sci 13:217-220
- Song JC. 1994. Food Material. pp.362-387. Kyomunsa. Seoul Korea
- Storelli MM. 2009. Intake of essential minerals and metals via consumption of seafood from the Mediterranean Sea. J Food Prot 72:1116-1120 https://doi.org/10.4315/0362-028X-72.5.1116
Cited by
- Study on Improvement of Elementary School Food Service by Applying Preferred Recipes to Disliked Seafood Menus vol.27, pp.4, 2017, https://doi.org/10.17495/easdl.2017.8.27.4.387
- Current Use and Development Demand for Processed Blue Crabs vol.20, pp.4, 2014, https://doi.org/10.14373/JKDA.2014.20.4.306
- A Study on the Recognition of Marine Products in Elementary School Students in the Jeonnam Area vol.28, pp.6, 2015, https://doi.org/10.9799/ksfan.2015.28.6.1045