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

Gooden, Vivette2008-12-022008-12-022008-12-02https://hdl.handle.net/2139/1384enPlease 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.eduFish as food -- AnalysisFish as food -- PreservationDried fishSalted fishSharksSalting and drying of minced shark muscle: the effect of particle size of muscle, pressure, and thickness of cakeThesis