000			00612 am a2200205 a 4500
245	1		_aStudies on thiamine and riboflavin contents of duck meat as affected by frozen storage and cooking
300			_a66p.
650			_aDucks
650			_aAniamal products
650			_aDuck meat
650			_aVitamins
650			_aNutrients
650			_aProteins
650			_aThiamine cooking
502			_cHaryana Agricultural University, College of Animal Science, Hisar _bM.Sc. (Animal Productss Technology) _d1987
502			_gPanda, P.C.
100	1		_aSingh, J. _d
942			_2udc _cT
901			_aRF8427
999			_c146741 _d146741