Eui-Soo Lee

Effects of pork/beef levels and various casings on quality properties of semi-dried jerky

Ji-Hun Choi, Jong-Youn Jeong, Doo‐Jeong Han et al. · Meat Science · 2008 · 73 citations

Food Processing, Pork/beef Levels, Meat Quality +6

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

Juhui Choe, Aera Jang, Eui-Soo Lee et al. · Meat Science · 2010 · 71 citations

Food Chemistry, Ground Pork, Hordeum Vulgare +6

Effects of Wheat Fiber on the Quality of Meat Batter

Yun‐Sang Choi, Mi-Ai Lee, Jong-Youn Jeong et al. · Korean Journal for Food Science of Animal Resources · 2007 · 66 citations · Full text

Effect of bamboo salt on the physicochemical properties of meat emulsion systems

Hack-Youn Kim, Eui-Soo Lee, Jong-Youn Jeong et al. · Meat Science · 2010 · 46 citations

Food Chemistry, Bamboo Salt, Health Sciences +8

Effects of Replaced Plant Oils on the Quality Properties in Low-Fat Hamburger Patties

Jong‐Chul Park, Jong-Yon Jeong, Eui-Soo Lee et al. · Korean Journal of Food Science and Technology · 2005 · 43 citations