Biochemical characteristics of frog and the technology of processed leg meat

Biochemical characteristics of frog and the technology of processed leg meat text India University of Mysore 1973 Ind 57 p. : ill. ; 29 cm. 57 p. : ill. ; 29 cm. Bibl.: p. 58-62.-- Thesis(MSc. in Food and Technology)-University of Mysore, 1973 SUPARNO FROGS MEAT PROCESSING 664.91 664.91SUPb INLIS000000000026522 Converted from MARCXML to MODS version 3.5 using MARC21slim2MODS3-5.xsl (Revision 1.106 2014/12/19)