The physiology and biochemistry of muscle as a food, 2 / edited by E.J. Briskey, R.G. Cassens, B.B. Marsh.

Madison ; London : University of Wisconsin Press, 1970.

xvi, 843 pages : illustrations ; 25 cm

"Proceedings of an international symposium sponsored by the University of Wisconsin, 1969, with the support of United States Public Health Service research grant 7D-00158 and a special grant from the American Meat Institute Foundation"

Includes bibliographies