Salting and drying of minced shark muscle: the effect of particle size of muscle, pressure, and thickness of cake

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dc.contributor.author Gooden, Vivette
dc.date.accessioned 2008-12-02T13:12:15Z
dc.date.available 2008-12-02T13:12:15Z
dc.date.issued 2008-12-02T13:12:15Z
dc.identifier.uri http://hdl.handle.net/2139/1384
dc.language.iso en en
dc.rights Please contact the West Indiana Division at the University of the West Indies,St.Augustine in order to view the full thesis. Contact: wimail@sta.uwi.edu
dc.subject.lcsh Fish as food -- Analysis
dc.subject.lcsh Fish as food -- Preservation
dc.subject.lcsh Dried fish
dc.subject.lcsh Salted fish
dc.subject.lcsh Sharks
dc.title Salting and drying of minced shark muscle: the effect of particle size of muscle, pressure, and thickness of cake en
dc.type Thesis en
dc.LCCallNumber TX612.F5 G66 1987
dc.Department Chemical Engineering
dc.DateSubmitted 1987
dc.Institution University of the West Indies (Saint Augustine, Trinidad and Tobago)
dc.DegreeType Master of Science (M.Sc.)


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