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Biochemical characteristics of frog and the technology of processed leg meat.

Suprano, Ms (1973) Biochemical characteristics of frog and the technology of processed leg meat. Masters thesis, Central Food Technological Research Institute.

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Item Type: Thesis (Masters)
Uncontrolled Keywords: frog, biochemical characteristics, frog leg, processing
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology > 08 General Biochemistry
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 18 Aug 2022 09:54
Last Modified: 18 Aug 2022 09:54
URI: http://ir.cftri.res.in/id/eprint/15658

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