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

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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