Salting and drying of minced shark muscle: the effect of salt content, contact time before pressing, and moisture content on the final product

Kirton, Adrian Richard2008-12-032008-12-032008-12-03https://hdl.handle.net/2139/1770enPlease 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.eduSalted fishSharksFood industry and tradeSalting and drying of minced shark muscle: the effect of salt content, contact time before pressing, and moisture content on the final productThesis