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. 
<br/><br/><label>ISBN: </label>0851862373 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Meat--Composition--Congresses<br/>Meat--Quality--Congresses
<br/><br/><label>Dewey Class. No.: </label>664.9  / C517