Studies on the flavor components of frog leg meat with special reference to chilling and freezing characteristics of frog leg

Studies on the flavor components of frog leg meat with special reference to chilling and freezing characteristics of frog leg SUPARNO text Mysore Central Food Technological Researh Institute 1974 eng 32 p. : ill. ; 29 cm. Suparno FROGS MEAT PROCESSING 664.944 664.944 SUP s 230409 20230409013459 INLIS000000000059861 Converted from MARCXML to MODS version 3.5 using MARC21slim2MODS3-5.xsl (Revision 1.106 2014/12/19)