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

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dc.DateSubmitted1987
dc.DegreeTypeMaster of Science (M.Sc.)
dc.DepartmentChemical Engineering
dc.InstitutionUniversity of the West Indies (Saint Augustine, Trinidad and Tobago)
dc.LCCallNumberTX612.F5 G66 1987
dc.contributor.authorGooden, Vivette
dc.date.accessioned2008-12-02T13:12:15Z
dc.date.available2008-12-02T13:12:15Z
dc.date.issued2008-12-02T13:12:15Z
dc.identifier.urihttps://hdl.handle.net/2139/1384
dc.language.isoenen
dc.relation.urihttps://hdl.handle.net/2139/39162
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.lcshFish as food -- Analysis
dc.subject.lcshFish as food -- Preservation
dc.subject.lcshDried fish
dc.subject.lcshSalted fish
dc.subject.lcshSharks
dc.titleSalting and drying of minced shark muscle: the effect of particle size of muscle, pressure, and thickness of cakeen
dc.typeThesisen

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