Collagen as a food
By: edited by A.M. Pearson, T.R. Dutson, and Allen J. Bailey.
Contributors: Pearson, A. M. 1916-; Dutson, Thayne R., 1942-; Bailey, Allen J.
Series: Advances in meat research -- v. 4.
Publisher: Van Nostrand Reinhold
Published: 1987
Place of publication: New York
Language: eng
Number of pages: 396
Subjects: Collagen.
Notes: "A.M. Pearson International Symposium, Collagen as a Food, November11-13, 1983. Sponsored by: Michigan State University ... and National Live Stock and Meat Board, Chicago."

Includes bibliographies and index.