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The Physiology and biochemistry of muscle as a food

Main Author:
Briskey, Ernest Joseph.
Other Authors:
Briskey, Ernest Joseph, 1931-, Cassens, Robert G. 1937-, University of Wisconsin., United States. Public Health Service., and American Meat Institute Foundation.
Format:
Journal
Language:
English
Subjects:
Muscles Congresses
Meat as food Congresses
View in NAL's Catalog:
CAT72312805