The physiology and biochemistry of muscle as a food, 2
By: edited by E. J. Briskey, R. G. Cassens [and] B. B. Marsh.
Contributors: Briskey, Ernest Joseph, 1931- ed.; Cassens, Robert G. 1937- , ed.; Marsh, Benjamin B., 1926- ed.; University of Wisconsin.
Publisher: University of Wisconsin Press
Published: 1970
Place of publication: Madison
Language: eng
Number of pages: 843
Subjects: Muscles -- Congresses; Meat -- Congresses
Other titles: Muscle as a food, 2.
Notes: Includes bibliographies.
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."