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Название: Muscle and Meat Biochemistry
Авторы: Pearson A., Young R.
This book is written as a text fo teaching muscle
an meat biochemistry to advance undergraduate
an graduate students It is expecte that it will
also be use as a reference by basi scientists in
volve in muscle biology muscle physiology and
meat science It provides an in-depth discussion of
muscle including the topics of contraction-relaxa
tion an conversion to meat fo human food.