Muscle and Meat Biochemistry is popular PDF and ePub book, written by A.M. Pearson in 2012-12-02, it is a fantastic choice for those who relish reading online the Nature genre. Let's immerse ourselves in this engaging Nature book by exploring the summary and details provided below. Remember, Muscle and Meat Biochemistry can be Read Online from any device for your convenience.
Muscle and Meat Biochemistry Book PDF Summary
Muscle and Meat Biochemistry teaches the different concepts and topics under the eponymous subject. The book covers the gross and detailed composition and structure of muscles and the relationship of the nervous system with the muscular system; muscle cell differentiation and growth; proteins of the thick filament; and the molecular structure and enzymatic activity of myosin. The text also discusses the proteins found in the thin filament - actin, troponin, and myosin; skeletal muscle growth; protein metabolism; and fiber types. The book also encompasses cardiac and smooth muscle; sarcoplasmic proteins; the connective tissues - collagen, elastin, and ground substance; and the postmortem changes during conversion of muscle to meat. The text is recommended for advanced undergraduate and graduate students, as well as for scientists who would like to know more about muscle biology, muscle physiology, and meat science.
Detail Book of Muscle and Meat Biochemistry PDF
- Author : A.M. Pearson
- Release : 02 December 2012
- Publisher : Elsevier
- ISBN : 9780323149297
- Genre : Nature
- Total Page : 468 pages
- Language : English
- PDF File Size : 21,8 Mb
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