机读格式显示(MARC)

• 000 01468nam 2200349 a 4500

• 000 1000013436

• 001 0000285575

• 005 20090319160102.0

• 008 920303s1966 wiua b 001 0 eng

• 010 __ |a 66022849

• 020 __ |c CNY4.30

• 040 __ |a CAU |c CAU

• 050 0_ |a TX556.M4 |b S9 1969

• 082 __ |a 641.3/06

• 090 __ |a TS251.1/BEJ/V.1

• 093 __ |a TS251.1 |2 4

• 099 __ |a CAL 022000685280

• 245 04 |a The physiology and biochemistry of muscle as a food. |n Vol. 1 / |c edited by E.J. Briskey, R.G. Cassens, J.C. Trautman.

• 260 __ |a Madison : |b University of Wisconsin Press, |c c1966.

• 300 __ |a xv, 437 p : |b ill. ; |c 25 cm.

• 500 __ |a "Proceedings of an international symposium sponsored by the University of Wisconsin, 1965, with the support of United States Public Health Service research grant EF-00727-01, from the Division of Environmental Engineering and Food Protection and a special grant from The American Meat Institute Foundation."

• 504 __ |a Includes bibliographies and index.

• 650 _0 |a Meat |x Congresses.

• 650 _0 |a Muscles |x Congresses.

• 700 1_ |a Briskey, Ernest Joseph, |d 1931- |e ed.

• 700 1_ |a Trautman, J.C.

• 700 1_ |a Cassens, R.G., |e ed.

• 710 2_ |a University of Wisconsin.

• 901 __022006012256

• 905 __ |a CAU |f TS251.1/BEJ/V.1 |b 40160(or.) |b ZX004202(or.)

• 907 __ |a CAU |f TS251.1/BEJ/V.1 |b 40160(or.) |b ZX004202(or.)

• 999 __ |t E |A xy1 |a 20090319 16:00:54 |G unknown |g 19980101 |I xy1 |i 20090319 16:01:0