UNIVERSITY LIBRARY CATALOGUE

The physiology and biochemistry of muscle as a food/ Edited by E. J. Briskey, R.G. Cassens [and] J.C. Trautman.

Contributor(s): Material type: TextTextPublication details: Madison : University of Wisconsin Press , 1966.Description: xii, 437 p. : ill. ; 25 cmContained works:
  • University of Wisconsin
Subject(s): DDC classification:
  • 641.306
Tags from this library: No tags from this library for this title. Log in to add tags.
Star ratings
    Average rating: 0.0 (0 votes)
Holdings
Item type Current library Call number Status Barcode
Books - Open Access Books - Open Access VET Library - Open Shelves 641.36 PHY (Browse shelf(Opens below)) Available V107059

"Proceedings of an international symposium, sponsored by the Univers ity of Wisconsin, July, 1965, with the support of United States Public Health Service research grant EF-00727-01, from the Division of Environ mental Engineering and Food Protection, and a special grant from the Am erican Meat Institute Foundation."

Includes bibliographical references

There are no comments on this title.

to post a comment.
Share