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Muscle and Meat Biochemistry (Food Science & Technology International)

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Muscle and Meat Biochemistry (Food Science & Technology International) image
ISBN-10:

0125480555

ISBN-13:

9780125480550

Author(s): Pearson, A.M.; Young, R. B.
Released: Nov 01, 1997
Publisher: Academic Pr
Format: Hardcover, 457 pages
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Description:

Contents Include: Composition and Structure, Muscle Cell Differentiation and Growth, Proteins of the Thick Filament, Proteins of the Thin Filament: Actin, Tropomyosin and Troponin; Cytoskeletal and other Proteins of the Myofibrils, Sarcoplasmic Reticulum, Contraction and Rigor Mortis, Skeletal Muscle Growth and Protein Metabolism, Skeletal Muscle Fiber Types, Cardiac and Smooth Muscle, Sarcoplasmic Proteins, etc.

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