The Chemistry of muscle-based foods
By: edited by D.E. Johnston, M.K. Knight, D.A. Ledward.
Contributors: Johnston, D. E.; Knight, M. K.; Ledward, D. A.; Royal Society of Chemistry (Great Britain). Food Chemistry Group.; Society of Chemical Industry (Great Britain). Meat Panel.
Series: Special publication ;; no. 106; Special publication (Royal Society of Chemistry (Great Britain)) ;; no. 106.
Publisher: Royal Society of Chemistry
Published: 1992
Place of publication: Cambridge
Language: eng
Number of pages: 330
Subjects: Meat -- Composition -- Congresses.; Meat -- Quality -- Congresses.
Notes: Includes bibliographical references and index.
"Proceedings of a symposium organized jointly by the Food Chemistry Group of the Royal Society of Chemistry and the Society of Chemical Industry Meat Panel, The Queen's University of Belfast, 9-11 September 1991"--T.p. verso.