The physiology and biochemistry of muscle as a food, 2 /

The physiology and biochemistry of muscle as a food, 2 /

Sparad:
Bibliografiska uppgifter
Institutionella upphovsmän: Symposium on the Physiology and Biochemistry of Muscle as a Food University of Wisconsin, University of Wisconsin--Madison
Övriga upphovsmän: Briskey, Ernest Joseph, 1931-, Cassens, Robert G. (Robert Gene), 1937-, Marsh, Benjamin B., 1926-
Materialtyp: Konferenspublikation Bok
Språk:English
Publicerad: Madison : University of Wisconsin Press, 1970.
Ämnen:
Muscles.
Meat.
Beskrivning
Beskrivning:Half title: Muscle as a food, 2.
"Proceedings of an international symposium sponsored by the University of Wisconsin, 1969, with the support of United States Public Health Service research grant 7D-00158 and a special grant from the American Meat Institute Foundation.".
Fysisk beskrivning:843 p. : illus.
Bibliografi:Includes bibliographies.

Liknande verk