Salting and drying of minced shark muscle: the effect of salt content, contact time before pressing, and moisture content on the final product

Files

RichardKirton_AB.pdf (499.76 KB)

Date

2008-12-03T16:08:22Z

Authors

Journal Title

Journal ISSN

Volume Title

Publisher

Abstract

Description

Table of Contents

Keywords

Citation

URI

https://hdl.handle.net/2139/1770
Full Text URI:
Cave Hill Campus Access
Mona Campus Access
Open Campus Access
St. Augustine Campus Access

Collections

Theses Abstracts - STA