Processing potential of rabbit (Orycolagus cuniculus) meat

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dc.AdvisorLambert, Ian A
dc.DateSubmitted1990
dc.DegreeTypeMaster of Science (M.Sc)
dc.DepartmentChemical Engineering
dc.FacultyEngineering
dc.InstitutionUniversity of the West Indies (Saint Augustine, Trinidad and Tobago)
dc.LCCallNumberTS1960 .B37 1990
dc.contributor.authorBerahzer, Edmund Joseph
dc.date.accessioned2008-11-20T18:26:27Z
dc.date.available2008-11-20T18:26:27Z
dc.date.issued2008-11-20T18:26:27Z
dc.identifier.urihttps://hdl.handle.net/2139/327
dc.language.isoenen
dc.relation.urihttps://hdl.handle.net/2139/23404
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.lcshHam
dc.subject.lcshRabbit meat -- Preservation
dc.titleProcessing potential of rabbit (Orycolagus cuniculus) meaten
dc.typeThesisen

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