The physiology and biochemistry of muscle as a food
By: edited by E.J. Briskey, R.G. Cassens, J.C. Trautman.
Contributors: Briskey, E J.; Cassens, R G.; Trautman, J C.; University of Wisconsin.
Publisher: University of Wisconsin Press
Published: 1966
Place of publication: Madison, Wis; London
Language: eng
Number of pages: 437
Notes: Proceedings of an International Symposium sponsored by the University of Wisconsin, July 1965.