| Record ID | marc_records_scriblio_net/part20.dat:16140983:770 |
| Source | Scriblio |
| Download Link | /show-records/marc_records_scriblio_net/part20.dat:16140983:770?format=raw |
LEADER: 00770cam 2200253 a 4500
001 88026258
003 DLC
005 19901011145531.5
008 880810s1989 caua b 00110 eng
010 $a 88026258
020 $a0125480555 (alk. paper)
040 $aDLC$cDLC$dDLC
050 00 $aQP321$b.P43 1989
082 00 $a599/.01852$219
100 10 $aPearson, A. M.$q(Albert Marchant),$d1916-
245 10 $aMuscle and meat biochemistry /$cA.M. Pearson, R.B. Young.
260 0 $aSan Diego :$bAcademic Press,$cc1989.
300 $aix, 457 p. :$bill. ;$c25 cm.
440 0 $aFood science and technology
504 $aIncludes bibliographical references and index.
650 0 $aMuscles$xPhysiology.
650 0 $aMuscle proteins.
650 0 $aMeat.
700 10 $aYoung, R. B.