Research Catalog

Title

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

Author

Symposium on the Physiology and Biochemistry of Muscle as a Food (1st : 1965 : University of Wisconsin)

Publication

Madison, Univ. of Wisconsin Press, 1966.

Items in the Library & Off-site

Details

Additional Authors

• Briskey, E. J.
• Cassens, R. G.
• Trautman, J. C.
• United States. Public Health Service. Division of Environmental Engineering and Food Protection.
• University of Wisconsin.

Description

xii, 437 pages illustrations

Subject

• Muscles > Congresses
• Meat > Congresses
• Meat
• Muscle proteins
• Muscles
• Muscle proteins > Congresses
• Muscles > Growth > Congresses
• Meat
• Muscle Proteins
• Muscles
• Muscles > Growth
• Muscle proteins
• Alimentos (bioquimica)
• Alimentos de origem animal (tecnologia)

Genre/Form

• Congress
• proceedings (reports)
• Conference papers and proceedings
• Conference papers and proceedings.
• Actes de congrès.

Note

• "Proceedings of an international symposium, sponsored by the University of Wisconsin, July, 1965, with the support of United States Public Health Service research grant EF-00727-01, from the Division of Environmental Engineering and Food Protection, and a special grant from the American Meat Institute Foundation."

Bibliography (note)

• Includes bibliographies.

LCCN

66022849

OCLC

• ocm00174353
• 174353
• SCSB-311657

Owning Institutions

Princeton University Library