The physiology and biochemistry of muscle as foods

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Bibliographic Details
Main Authors:	Briskey, E. J (Author), Cassens, R. G (Author), Marsh, B. B (Author)
Format:	Book
Language:	English
Published:	Madison University of Wisconsin Press 1970
Subjects:	Músculos Carne FISIOLOGIA Bioquímica Alimentos
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Biblioteca de Alimentos -

Holdings details from Biblioteca de Alimentos -
Call Number:	664.9 BRI 1970
Copy 1981692 (v.2)	Available Place a Hold