Microbiological and organoleptic evaluation of vacuum-packed frankfurters and packed sliced salami for the determination of shelf life under different storage temperatures

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dc.AdvisorDonawa, Alfred L
dc.DateSubmitted1983
dc.DegreeTypeMaster of Science (M.Sc)
dc.DepartmentChemical Engineering
dc.FacultyEngineering
dc.InstitutionUniversity of the West Indies (Saint Augustine, Trinidad and Tobago)
dc.LCCallNumberTP371.2B117 M6
dc.contributor.authorBaccus-Taylor, Gail
dc.date.accessioned2008-11-20T18:30:19Z
dc.date.available2008-11-20T18:30:19Z
dc.date.issued2008-11-20T18:30:19Z
dc.identifier.urihttps://hdl.handle.net/2139/338
dc.language.isoenen
dc.relation.urihttps://hdl.handle.net/2139/15757
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.lcshFrankfurters -- Storage
dc.subject.lcshSalami -- Storage
dc.titleMicrobiological and organoleptic evaluation of vacuum-packed frankfurters and packed sliced salami for the determination of shelf life under different storage temperaturesen
dc.typeThesisen

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