| Judul | Studies on the flavor components of frog leg meat with special reference to chilling and freezing characteristics of frog leg / Suparno |
| Pengarang | SUPARNO |
| Penerbitan | Mysore : Central Food Technological Researh Institute, 1974 |
| Deskripsi Fisik | 32 p. :ill. ;29 cm. |
| Subjek | FROGS MEAT PROCESSING |
| Bahasa | Inggris |
| Bentuk Karya | Karya tulis ilmiah |
| Target Pembaca | Umum |
| No Barcode | No. Panggil | Akses | Lokasi | Ketersediaan |
|---|---|---|---|---|
| 364/84 | 664.944 SUP s | Baca di tempat | Balai Besar Perpustakaan dan Literasi Pertanian - Ruang Koleksi Buku | Tersedia |
| Tag | Ind1 | Ind2 | Isi |
| 001 | INLIS000000000059861 | ||
| 005 | 20230409013459 | ||
| 007 | ta | ||
| 008 | 230409################g##########1#eng## | ||
| 035 | # | # | $a 0010-0423000241 |
| 082 | # | # | $a 664.944 |
| 084 | # | # | $a 664.944 SUP s |
| 100 | 0 | # | $a SUPARNO |
| 245 | 1 | # | $a Studies on the flavor components of frog leg meat with special reference to chilling and freezing characteristics of frog leg /$c Suparno |
| 260 | # | # | $a Mysore :$b Central Food Technological Researh Institute,$c 1974 |
| 300 | # | # | $a 32 p. : $b ill. ; $c 29 cm. |
| 650 | # | 4 | $a FROGS |
| 650 | # | 4 | $a MEAT PROCESSING |
| 990 | # | # | $a 364/84 |
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