00612     2200193   4500001002100000005001500021035002000036007000300056008004100059082001200100084001800112100001200130245014100142260006600283300002800349650001000377650002000387990001100407INLIS00000000005986120230409013459  a0010-0423000241ta230409                g          1 eng    a664.944  a664.944 SUP s0 aSUPARNO1 aStudies on the flavor components of frog leg meat with special reference to chilling and freezing characteristics of frog leg /cSuparno  aMysore :bCentral Food Technological Researh Institute,c1974  a32 p. :bill. ;c29 cm. 4aFROGS 4aMEAT PROCESSING  a364/84