The physiology and biochemistry of muscle as a food, 2

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The physiology and biochemistry of muscle as a food, 2

edited by E.J. Briskey, R.G. Cassens, B.B. Marsh

University of Wisconsin Press, 1970

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Half title: Muscle as a food, 2

"Proceedings of an international symposium sponsored by the University of Wisconsin, 1969, with the support of United States Public Health Service Research Grant 7D-00158 and a special grant from the American Meat Institute Foundation."

Includes bibliographical references and index

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