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Studies on flavour components of frog leg meat with special reference to chilling and freezing characteristics of frog leg.
Suprano, Ms (1974) Studies on flavour components of frog leg meat with special reference to chilling and freezing characteristics of frog leg. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | frog leg meat, flavour components, chilling, freezing |
| Subjects: | 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Meat |
| Divisions: | Meat Fish and Poultry Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 25 Aug 2022 11:12 |
| Last Modified: | 25 Aug 2022 11:12 |
| URI: | http://ir.cftri.res.in/id/eprint/15672 |
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