Development of an emulsion-type sausage from shark (Carcharhinus limbatus) muscle

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dc.AdvisorBaccus-Taylor, Gail
dc.DateSubmitted1989
dc.DegreeTypeMaster of Science (M.Sc.)
dc.DepartmentChemical Engineering
dc.InstitutionUniversity of the West Indies (Saint Augustine, Trinidad and Tobago)
dc.LCCallNumberTX749.5.S28 O66 1989
dc.contributor.authorOpoku, Isaac Yaw
dc.date.accessioned2009-02-03T17:35:20Z
dc.date.available2009-02-03T17:35:20Z
dc.date.issued2009-02-03T17:35:20Z
dc.identifier.urihttps://hdl.handle.net/2139/3352
dc.language.isoenen
dc.relation.urihttps://hdl.handle.net/2139/38129
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.lcshSausages
dc.subject.lcshCookery (Sharks)
dc.titleDevelopment of an emulsion-type sausage from shark (Carcharhinus limbatus) muscleen
dc.typeThesisen

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