EFFECT OF COMMERCIALLY MANUFACTURED KAPPA SEMI-REFINED CARRAGEENAN (SRC) WITH DIFFERENT PHOSPHATE SALTS ON YIELD, TEXTURAL AND SENSORY PROPERTIES OF BEEF MEAT

by Marimuthu Murugesan, Ilansuriyan Packrisamy, Tony N Yap, Shanmugam Munisamy
Published 2016-06-01