지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2015.10
- 수록면
- 1,499 - 1,507 (9page)
이용수
초록· 키워드
오류제보하기
The aim of this study is to research on the recognitions and preferences of Puffer fish consumers with the recently increasing well-being trend. To carry out this research, the main analysis was focused on two specific points: how much consumers perceive swellfish and which kinds of Puffer fish foods are preferred by consumers. Although the consumption of Puffer fish is gradually expending, at the same time, there are also numerous obstructive elements in consuming swellfish. In this regard, this test on Puffer fish food will be able to contribute to show an outlook for the Puffer fish food market in the future and to promote consumption of Puffer fish as well.
Methodologically, a statistical research was adopted to find out how people understand Puffer fish and the patterns of their choices and intensive examinations were conducted throughout the collected questionnaire. For a more effective outcome, it was necessary to divide into two groups, the Nation"s capital area with Seoul as a center, the most densely populated area and Busan, the biggest marine products consumption area, examining the inclination to consume with regions. In the concrete, the detailed research survey on the Puffer fish were performed with the opinions of the five hundred people from capital area and the five hundred people from Busan area. The difference and common features of consumer"s recognition about Puffer fish food were founded through cross analysis according to age, gender, regions, and income.
In conclusion, this research showed the difference tastes and recognition standards toward Puffer fish among consumers from Seoul and Busan areas. If it is possible to apply this result to the efforts of improving supplier"s understanding about Puffer fish consumers" features and cultivating new Puffer fish items, it could contribute to the further consumption of Puffer fish food in the long term point of view.
Methodologically, a statistical research was adopted to find out how people understand Puffer fish and the patterns of their choices and intensive examinations were conducted throughout the collected questionnaire. For a more effective outcome, it was necessary to divide into two groups, the Nation"s capital area with Seoul as a center, the most densely populated area and Busan, the biggest marine products consumption area, examining the inclination to consume with regions. In the concrete, the detailed research survey on the Puffer fish were performed with the opinions of the five hundred people from capital area and the five hundred people from Busan area. The difference and common features of consumer"s recognition about Puffer fish food were founded through cross analysis according to age, gender, regions, and income.
In conclusion, this research showed the difference tastes and recognition standards toward Puffer fish among consumers from Seoul and Busan areas. If it is possible to apply this result to the efforts of improving supplier"s understanding about Puffer fish consumers" features and cultivating new Puffer fish items, it could contribute to the further consumption of Puffer fish food in the long term point of view.
목차
Abstract
Ⅰ. 서론
Ⅱ. 연구방법
Ⅲ. 결과 및 고찰
References
참고문헌 (12)
참고문헌 신청
[기타자료] - Korea Customs Service / 2015 / 2015 Trade statistics, import/export by commodity
[학술지(정기간행물)] - 김배의 / 2005 / 부산시민을 대상으로 한 생선회 선호도 실태 및 소비촉진 방안 / 수산해양교육연구 17 (3) : 413 ~ 426
[학술지(정기간행물)] - Kim Dong-Soo / 2000 / The preparation of canned pufferfish and its keeping stability / Koran J Food & Nutr 13 (2) : 181 ~ 186
[학술지(정기간행물)] - 김정선 / 2006 / 부산지역 생선횟집을 중심으로 생선 매운탕 소비실태 및 최적 조리법 확립 / 수산해양교육연구 18 (2) : 150 ~ 163
[단행본] - KORDI / 2004 / Encyclopedia of Fish and Seafood. In 4. Edible Seaweeds/Fishes/Marine animals / Sambo Pub Co : 144 ~ 148
[학술지(정기간행물)] - 김배의 / 2005 / 부산시민을 대상으로 한 생선회 선호도 실태 및 소비촉진 방안 / 수산해양교육연구 17 (3) : 413 ~ 426
[학술지(정기간행물)] - Kim Dong-Soo / 2000 / The preparation of canned pufferfish and its keeping stability / Koran J Food & Nutr 13 (2) : 181 ~ 186
[학술지(정기간행물)] - 김정선 / 2006 / 부산지역 생선횟집을 중심으로 생선 매운탕 소비실태 및 최적 조리법 확립 / 수산해양교육연구 18 (2) : 150 ~ 163
[단행본] - KORDI / 2004 / Encyclopedia of Fish and Seafood. In 4. Edible Seaweeds/Fishes/Marine animals / Sambo Pub Co : 144 ~ 148
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