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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