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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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