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

MLA

Murugesan, Marimuthu, et al. “Effect of Commercially Manufactured Kappa Semi-Refined Carrageenan (Src) with Different Phosphate Salts on Yield, Textural and Sensory Properties of Beef Meat.” Journal of Microbiology, Biotechnology & Food Sciences, vol. 5, no. 6, July 2016, pp. 518–22. EBSCOhost, https://doi.org/10.15414/jmbfs.2016.5.6.518-522.

APA

Murugesan, M., Packrisamy, I., Yap, T. N., & Munisamy, S. (2016). Effect of Commercially Manufactured Kappa Semi-Refined Carrageenan (Src) with Different Phosphate Salts on Yield, Textural and Sensory Properties of Beef Meat. Journal of Microbiology, Biotechnology & Food Sciences, 5(6), 518–522. https://doi.org/10.15414/jmbfs.2016.5.6.518-522

Chicago

Murugesan, Marimuthu, Ilansuriyan Packrisamy, Tony N. Yap, and Shanmugam Munisamy. 2016. “Effect of Commercially Manufactured Kappa Semi-Refined Carrageenan (Src) with Different Phosphate Salts on Yield, Textural and Sensory Properties of Beef Meat.” Journal of Microbiology, Biotechnology & Food Sciences 5 (6): 518–22. doi:10.15414/jmbfs.2016.5.6.518-522.