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Proximate composition and nutritive value of leg meat of two edible species of frogs, Rana hexadactyla and R. tigrina.

Dani, N. P. and Baliga, B. R. and Kadkol, S. B. and Lahiry, N. L. (1966) Proximate composition and nutritive value of leg meat of two edible species of frogs, Rana hexadactyla and R. tigrina. Journal of Food Science and Technology (India), 3. pp. 109-110.

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Item Type: Article
Uncontrolled Keywords: Frozen frog leg; Essential amino acids
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 13 Mar 2010 10:25
Last Modified: 30 Apr 2012 09:54
URI: http://ir.cftri.com/id/eprint/5130

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