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

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dc.AdvisorSammy, G. M. (George Moon)
dc.DateSubmitted1987
dc.DegreeTypeMaster of Science (M.Sc.)
dc.DepartmentChemical Engineering, Food Technology Unit
dc.FacultyEngineering
dc.InstitutionUniversity of the West Indies (Saint Augustine, Trinidad and Tobago)
dc.LCCallNumberSH336.5.S53 K57 1988
dc.contributor.authorKirton, Adrian Richard
dc.date.accessioned2008-12-03T16:08:22Z
dc.date.available2008-12-03T16:08:22Z
dc.date.issued2008-12-03T16:08:22Z
dc.identifier.urihttps://hdl.handle.net/2139/1770
dc.language.isoenen
dc.relation.urihttps://hdl.handle.net/2139/38570
dc.rightsPlease 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.lcshSalted fish
dc.subject.lcshSharks
dc.subject.lcshFood industry and trade
dc.titleSalting and drying of minced shark muscle: the effect of salt content, contact time before pressing, and moisture content on the final producten
dc.typeThesisen

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