Nutritional value of collagen in meat products
By: av Anita Laser Reuterswärd
Contributors: Lunds universitet
Publisher: Swedish Meat Research Institute
Published: 1984
Place of publication: Kävlinge, Sweden
Language: eng
Number of pages: 117
ISBN-13: 9789172227736
Subjects: Collagen; Nutrition; Evaluation
Notes: Thesis (doctoral)--University of Lund, 1984.

Includes bibliographies.