The physiology and biochemistry of muscle as a food.
By: Edited by E.J. Briskey, R.G. Cassens [and] J.C. Trautman.
Contributors: Cassens, Robert G. 1937- joint ed.; Trautman, Jack Carl, 1928- joint ed.; University of Wisconsin.
Publisher: University of Wisconsin Press
Published: 1966
Place of publication: Madison
Language: eng
Number of pages: 437
Subjects: Muscles -- Congresses; Meat -- Congresses
Genres: Congresses.
Notes: Includes bibliographies.
"Proceedings of an international symposium, sponsored by the University of Wisconsin, July, 1965, with the support of United States Public Health Service research grant EF-00727-01, from the Division of Environmental Engineering and Food Protection, and a special grant from the American Meat Institute Foundation."