Optimization of kappa-carrageenan level in frozen corned beef
The study was conducted to develop an acceptable frozen corned beef formulation using optimum level of kappa (k)-carrageenan. It was divided into three parts. Phase I aimed to select an acceptable formulation of frozen corned beef. This was done through sensory evaluation of two different formulatio...
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| Format: | Thesis |
| Language: | English |
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1999.
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