Mi-Ai Lee scite author profile

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Mi-Ai Lee

Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber

Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters

Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems

Effects of Laminaria japonica on the physico-chemical and sensory characteristics of reduced-fat pork patties

Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model system

Physicochemical properties and sensory characteristics of reduced-fat frankfurters with pork back fat replaced by dietary fiber extracted from makgeolli lees

The antioxidative properties of mustard leaf (Brassica juncea) kimchi extracts on refrigerated raw ground pork meat against lipid oxidation

Oxidative and color stability of cooked ground pork containing lotus leaf (Nelumbo nucifera) and barley leaf (Hordeum vulgare) powder during refrigerated storage

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