Salting and drying of minced shark muscle: the effect of salt content, contact time before pressing, and moisture content on the final product
dc.Advisor | Sammy, G. M. (George Moon) | |
dc.DateSubmitted | 1987 | |
dc.DegreeType | Master of Science (M.Sc.) | |
dc.Department | Chemical Engineering, Food Technology Unit | |
dc.Faculty | Engineering | |
dc.Institution | University of the West Indies (Saint Augustine, Trinidad and Tobago) | |
dc.LCCallNumber | SH336.5.S53 K57 1988 | |
dc.contributor.author | Kirton, Adrian Richard | |
dc.date.accessioned | 2008-12-03T16:08:22Z | |
dc.date.available | 2008-12-03T16:08:22Z | |
dc.date.issued | 2008-12-03T16:08:22Z | |
dc.identifier.uri | https://hdl.handle.net/2139/1770 | |
dc.language.iso | en | en |
dc.relation.uri | https://hdl.handle.net/2139/38570 | |
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 | Salted fish | |
dc.subject.lcsh | Sharks | |
dc.subject.lcsh | Food industry and trade | |
dc.title | Salting and drying of minced shark muscle: the effect of salt content, contact time before pressing, and moisture content on the final product | en |
dc.type | Thesis | en |