Applied Muscle Biology and Meat Science

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Molecular mechanisms of muscular dystrophies. Novel aspects of PTHrP physiopathology. Animal production and animal science worldwide; WAAP book of the year Annual review of marine science; v. Color atlas of histology, 5th ed.

Applied muscle biology and meat science

Extreme science; from nano to galactic, investigations for grades Knowledge of muscle biology is continuing to expand in the food sciences industry, especially the understanding of the mechanisms that control skeletal muscle development, growth, and their impacts on meat production and quality. It also gives novices a comprehensive knowledge base in applied muscle biology and meat science.

Many existing problems in meat science and production are due to a lack of understanding of the underlying biological mechanisms of the livestock. Allow this favorite library to be seen by others Keep this favorite library private. Find a copy in the library Finding libraries that hold this item Presents knowledge about skeletal muscle and meat, and serves as a platform for further investigation of specific technical issues.

Meat and Muscle Biology journal of AMSA

This book outlines the tremendous strides made in the field of muscle biology, particularly pertaining to the understanding of the mechanisms that control skeletal muscle growth and development. Reviews User-contributed reviews Add a review and share your thoughts with other readers. Add a review and share your thoughts with other readers. Similar Items Related Subjects: Linked Data More info about Linked Data. Home About Help Search. Privacy Policy Terms and Conditions.

Applied muscle biology and meat science [2009]

Remember me on this computer. Cancel Forgot your password? English View all editions and formats. Structure Development Muskler View all subjects. Muscle structure and function, Darl R.

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Greaser, and Marie E. CantinoSatellite cell biology, Rhoads R. FlannAdipose tissue development in extramuscular and intramuscular depots in meat animals, G. ZhuMuscle fiber characteristics and their relation to meat quality, Jennifer L. Tong, and Mei J. Lipids in muscle structure, composition, and metabolism, Daniel C.

Molecular mapping and marker-assisted breeding for muscle growth and meat quality, Penny K. Riggs and Clare A.


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Animal agriculture and animal welfare: He has published numerous peer-reviewed articles and abstracts and has made multiple invited presentations. He is the section editor for the Journal of Animal Science and Journal of Muscle Foods and is a reviewer for nearly 20 scientific journals and funding agencies. For the past 20 years, he has published extensively on collagen biochemistry related to meat science, muscle biology, and cardiac and exercise physiology.

Most recently, he initiated genomic studies in models of cardiac myocardial infarction and lung bovine and human high altitude disease pathologies. We provide complimentary e-inspection copies of primary textbooks to instructors considering our books for course adoption.

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