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The Chemistry of muscle-based foods /

The Chemistry of muscle-based foods / edited by D.E. Johnston, M.K. Knight, D.A. Ledward - Cambridge : Royal Society of Chemistry, c1992 - viii, 330 p. : ill. ; 24 cm.

ISBN: 0851862373

Subjects--Topical Terms:
Meat--Composition--Congresses
Meat--Quality--Congresses

Dewey Class. No.: 664.9 / C517

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