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The physiology and biochemistry of muscle as a food

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Bibliographic Details
Main Authors:	Briskey, E. J (Author), Cassens, R. G (Author), Trautman, J. C (Author)
Format:	Book
Language:	English
Published:	Madison University of Wisconsin Press 1966
Subjects:	Músculos FISIOLOGIA Bioquímica Carne Alimentos Congresos
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