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

dc.creatorKirton, Adrian Richard
dc.date.accessioned2008-12-03T16:08:22Z
dc.date.accessioned2019-08-05T17:59:27Z
dc.date.available2008-12-03T16:08:22Z
dc.date.available2019-08-05T17:59:27Z
dc.date.created2008-12-03T16:08:22Z
dc.date.issued2008-12-03T16:08:22Z
dc.identifierhttp://hdl.handle.net/2139/1770
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/3010266
dc.languageen
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.titleSalting and drying of minced shark muscle: the effect of salt content, contact time before pressing, and moisture content on the final product
dc.typeThesis


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