An Analysis for Export Competitiveness of Korean Fishcake

References

• Balassa, B. (1965). Trade liberalisation and “revealed” comparative advantage 1. The Manchester School, 33(2), 99–123. doi:10.1111/j.1467-9957.1965.tb00050.x
   Web of Science ®Google Scholar
• Batra, A., & Khan, Z. (2005). Revealed comparative advantage: An analysis for India and China (No. 168). New Delhi: Indian Council for Research on International Economic Relations (ICRIER).
   Google Scholar
• Bayramoglu, B., Copeland, B. R., & Jacques, J. F. (2018). Trade and fisheries subsidies. Journal of International Economics, 112, 13–32. doi:10.1016/j.jinteco.2018.01.009
   Web of Science ®Google Scholar
• Bellmann, C., Tipping, A., & Sumaila, U. R. (2016). Global trade in fish and fishery products: An overview. Marine Policy, 69, 181–188. doi:10.1016/j.marpol.2015.12.019
   Web of Science ®Google Scholar
• Bender, D. A. (2009). A dictionary of food and nutrition. Oxford: Oxford University Press.
   Google Scholar
• Bowen, H. P. (1983). On the theoretical interpretation of indices of trade intensity and revealed comparative advantage. Weltwirtschaftliches Archiv, 119(3), 464–472. doi:10.1007/bf02706520
   Google Scholar
• Carr, C. J., & Scheiber, H. N. (2002). Dealing with a resource crisis: Regulatory regimes for managing the world's marine fisheries. Stanford Environmental Law Journal, 21, 45–79.
   Google Scholar
• Choo, P. S. (2008). Population status, fisheries and trade of sea cucumbers in Asia. In V. Toral-Granda, A. Lovatelli, & M. Vasconcellos (Eds.), Sea cucumbers. A global review of fisheries and trade (pp. 81–118). Rome: FAO Fisheries and Aquaculture Technical Paper.
   Google Scholar
• Crook, S., & Hung, K. H. W. (2018). A culinary history of Taipei: Beyond Pork and Ponlai. Washington, DC: Rowman & Littlefield.
   Google Scholar
• Do, J. (2010). Korean fishery traditional food. Bulletin of Food Technology, 23(3), 330–344.
   Google Scholar
• Gephart, J. A., & Pace, M. L. (2015). Structure and evolution of the global seafood trade network. Environmental Research Letters, 10(12), 125014. doi:10.1088/1748-9326/10/12/125014
   Web of Science ®Google Scholar
• Hoekstra, F. F. (2021). Promotion of fish trade between South Korea and the EU: Exploring opportunities for the export of fish products from South Korea to the EU. Zuid-Holland: Wageningen Economic Research.
   Google Scholar
• Im, G., Lee, S., Kim, J., & Han, K. (2017). Korean seafood globalization strategy (focusing on the export of seafood). Busan: KMI.
   Google Scholar
• Irshad, M. S., & Xin, Q. (2017). Determinants of exports competitiveness: An empirical analysis through revealed comparative advantage of external sector of Pakistan. Asian Economic and Financial Review, 7(6), 623–633. doi:10.18488/journal.aefr.2017.76.623.633
   Google Scholar
• Jeong, J. (2005). A plan to revitalize the fish cake industry in Busan. Proceedings of the Culinary Society of Korean Academy Conference (vol. 10a, pp. 131–114). Jeju: Culinary Society of Korea.
   Google Scholar
• Kamal, M. A., Shad, S., Khan, S., Ullah, A., & Khan, K. (2022). Pakistan's trade performance and potential with ASEAN region: Recent trends and future opportunities. Journal of Public Affairs, 22(1), e2325. doi.org:10.1002/pa.2325.
   Web of Science ®Google Scholar
• Kim, H., Choi, S., Park, C., Han, B., Yang, S., Kang, K., … Kim, J. (2005). Preparation and characteristics of surimi gel with red-tanner crab (Chionoecetes japonicus) paste. Journal of the Korean Society of Food Science and Nutrition, 34(7), 1103–1108. doi:10.3746/jkfn.2005.34.7.1103
   Google Scholar
• Kim, M. (2019). Export competitiveness of India’s textiles and clothing sector in the United States. Economies, 7(2), 47. doi:10.3390/economies7020047
   Web of Science ®Google Scholar
• Kim, S. (2016). The trend of fishery processing industry and processed fishery products of Busan during Japanese colonialism. History & the Boundaries, 101, 133–174.
   Google Scholar
• Kok, N., Thawornchinsombut, S., & Park, J. W. (2013). Manufacture of fish balls. In J. W. Park (Ed), Surimi and Surimi Seafood (pp. 285–299). Boca Raton, FL: CRC Press.
   Google Scholar
• Kumar, A. (2004). Export performance of Indian fisheries: Strengths and challenges ahead. Economic and Political Weekly, 39(38), 4264–4270. doi:10.2307/4415561
   Google Scholar
• Laursen, K. (2015). Revealed comparative advantage and the alternatives as measures of international specialization. Eurasian Business Review, 5(1), 99–115. doi:10.1007/s40821-015-0017-1
   Web of Science ®Google Scholar
• Lee, S., Im, G., & Han, K. (2020). A study on the discovery of strategic items for next generation seafood export. Busan: KMI.
   Google Scholar
• Lee, S. G., & Rahimi Midani, A. (2017). The effect of the Korea‐US free trade agreement on governance of the aquaculture value chain. Aquaculture Research, 48(7), 3755–3765. doi:10.1111/are.13202
   Web of Science ®Google Scholar
• Ling, K. F. (2012). The food of Asia: Featuring authentic recipes from master chefs. North Clarendon, Vermont: Tuttle Publishing.
   Google Scholar
• Macfadyen, G., & Allison, E. (2009). Climate change, fisheries, trade and competitiveness: understanding impacts and formulating responses for Commonwealth small states. London: Commonwealth Secretariat.
   Google Scholar
• McDorman, T. L. (2001). Fisheries conservation and management and international trade law. In E. Hey (Ed), Developments in international fisheries law (pp. 501–531). Leiden: Brill Nijhoff.
   Google Scholar
• MFDS. (2016). Food standards code. Seoul: Ministry of Food and Drug Safety.
   Google Scholar
• MOF. (2018). Fishcake industry development plan (Press release, 19 December 2018). Retrieved from https://www.mof.go.kr/article/view.do?articleKey=24208&searchSelect=title&searchValue=%EB%B0%A9%EC%95%88&boardKey=10&menuKey=971&currentPageNo=3.
   Google Scholar
• Mzumara, M., Chingarande, A., & Karambakuwa, R. T. (2012). An analysis of the revealed comparative advantage in Southern African development community member states. Journal of Sustainable Development in Africa, 14, 53–74.
   Google Scholar
• Okada, M., Miyauchi, D., & Kudo, G. (1973). Kamaboko: The giant among Japanese processed fishery products. Marine Fisheries Review, 35(12), 1–6.
   Web of Science ®Google Scholar
• Ortiz, E. L., & Endo, M. (2014). The complete book of Japanese cooking. Maryland: Rowman & Littlefield.
   Google Scholar
• Park, J. W. (2005). Surimi seafood: products, market, and manufacturing. In J. W. Park (Ed), Surimi and surimi seafood (pp. 375–433). Boca Raton, FL: Taylor & Francis.
   Google Scholar
• Park, J., & Park, N. (2016). Taste Busan, the second story. Busan: Sanzini.
   Google Scholar
• Park, S., Gang, D., Lee, Y., & Seo, J. (2015). The history of Busan Eomuk: The story of Busan Eomuk. Busan: Busan Development Institute.
   Google Scholar
• Rath, E. C. (2016). Japan's cuisines: Food, place and identity. London: Reaktion Books.
   Google Scholar
• Sanidas, E., & Shin, Y. (2010). Comparison of revealed comparative advantage indices with application to trade tendencies of East Asian countries. 9th Korea and the World Economy Conference, Incheon (Korea).
   Google Scholar
• Seubsman, S. A., Suttinan, P., Dixon, J., & Banwell, C. (2009). Thai meals. In H. L. Meiselman (Ed), Meals in science and practice (pp. 413–451). Cambridge: Woodhead Publishing.
   Google Scholar
• Shimbo, H. (2000). The Japanese kitchen: 250 Recipes in a traditional spirit. Massachusetts: Harvard Common Press.
   Google Scholar
• Song, J. H. (2012). A study on the establishment of the fish-paste processing industrial cluster in Busan. The Journal of Fisheries Business Administration, 43(2), 15–26. doi:10.12939/fba.2012.43.2.015
   Google Scholar
• Suh, D., Hwang, J., & Pomeroy, R. (2021). Value for regional branding of seafood: Focus on seaweed in Korea. Studies in Regional Science, 51(1), 37–52. doi:10.2457/srs.51.37
   Google Scholar
• Sumaila, U. R., Bellmann, C., & Tipping, A. (2014). Fishing for the future: trends and issues in global fisheries trade. Geneva: ICTSD.
   Google Scholar
• Tan, C., & Van, A. (2012). Chinese heritage cooking. Singapore: Marshall Cavendish International (Asia).
   Google Scholar
• UN Comtrade. (n.d.). Trade data [Data file]. UN Comtrade Database. Retrieved from https://comtrade.un.org/Data.
   Google Scholar
• Van Esterik, P. (1992). From Marco Polo to McDonald's: Thai cuisine in transition. Food and Foodways, 5(2), 177–193. doi:10.1080/07409710.1992.9961999
   Google Scholar
• Warbrick, C., McGoldrick, D., & Davies, P. G. (1995). The EC/Canadian fisheries dispute in the Northwest Atlantic. International and Comparative Law Quarterly, 44(4), 927–939. doi:10.1093/iclqaj/44.4.927
   Google Scholar
• Watanna, O., & Bosse, S. (2006). Chinese-Japanese cook book. Massachusetts: Applewood Books.
   Google Scholar
• Wessells, C. R., & Wallström, P. (1994). New dimensions in world fisheries: Implications for US and EC trade in seafood. In G. Anania, C. Carter, & A. McCalla (Eds.), Agricultural trade conflicts and GATT (pp.515–535). Colorado: Westview Press.
   Google Scholar