The Chemistry of muscle-based foods /

Bibliographic Details
Corporate Author:	Royal Society of Chemistry (Great Britain)
Other Authors:	Johnston, D. E., Knight, M. K., Ledward, D. A.
Format:	Book
Language:	English
Published:	Cambridge [England] : Royal Society of Chemistry, [1992]
Series:	Special publication (Royal Society of Chemistry (Great Britain)) ; no. 106.
Subjects:	Meat > Chemical analysis Meat. Food > Composition.

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