MURUGESAN, M.; PACKRISAMY, I.; N YAP, T.; MUNISAMY, S. 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 and food sciences, [S. l.], v. 5, n. 6, p. 518–522, 2016. DOI: 10.15414/jmbfs.2016.5.6.518-522. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/8458. Acesso em: 30 sep. 2026.