Results 311 to 320 of about 1,459,904 (360)
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Marvelous Meat: an Introduction to Meat, Meat Processing, and Meat Judging
2015Helper's guide for the 4-H meat project.
DeMarco, Laurie W., Graham, Paul P.
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1993
Actin is the major constituent of the thin myofilament, part of the contractile mechanism of muscles. The molecular weight is estimated to be about 43000. It binds one molecule each of nucleotide (ATP or ADP) and divalent cation (calcium or magnesium).
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Actin is the major constituent of the thin myofilament, part of the contractile mechanism of muscles. The molecular weight is estimated to be about 43000. It binds one molecule each of nucleotide (ATP or ADP) and divalent cation (calcium or magnesium).
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1983
Knowledge of animal muscle and the process by which it is converted to food has developed considerably. Much of this progress has resulted from the great strides that have been made in the basic understanding of proteins. Basic work of this character has already been discussed in Chapter 6 on proteins.
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Knowledge of animal muscle and the process by which it is converted to food has developed considerably. Much of this progress has resulted from the great strides that have been made in the basic understanding of proteins. Basic work of this character has already been discussed in Chapter 6 on proteins.
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Meat marketing | transport of meat and meat products
2004James, SJ, James, C
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1998
Red meat is derived from a number of animal species (e.g. cattle, sheep, goat, camel, deer, buffalo, horse, pig). Total world production of red meats was estimated to be approximately 120 million tonnes carcass weight in 1991. Red meats are important in international trade with about 11 million tonnes per year being exported.
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Red meat is derived from a number of animal species (e.g. cattle, sheep, goat, camel, deer, buffalo, horse, pig). Total world production of red meats was estimated to be approximately 120 million tonnes carcass weight in 1991. Red meats are important in international trade with about 11 million tonnes per year being exported.
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Finding flexitarians: Current studies on meat eaters and meat reducers
Trends in Food Science and Technology, 2021Hans Dagevos
exaly
Scaffolding Biomaterials for 3D Cultivated Meat: Prospects and Challenges
Advanced Science, 2022Claire Bomkamp +2 more
exaly