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Muscle and meat biochemistry /

Muscle and Meat Biochemistry.

Detalles Bibliográficos
Clasificación:	Libro Electrónico
Autor principal:	Pearson, A. M. (Albert Marchant), 1916-1998
Otros Autores:	Young, R. B.
Formato:	Electrónico eBook
Idioma:	Inglés
Publicado:	San Diego : Academic Press, �1989.
Colección:	Food science and technology (Academic Press)
Temas:	Muscles > Physiology. Muscle proteins. Meat. Muscle Proteins Meat Prot�eines musculaires. Viande. Muscles > Physiologie. Muscle proteins Muscles > Physiology Mammals > Physiology
Acceso en línea:	Texto completo

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