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CZ-ZlUTB |
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20251006170628.0 |
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cr un |
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131121s2009 fluadf sb 001 0 eng d |
| 999 |
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|c 75736
|d 75736
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| 020 |
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|a 9781439882030
|q (e-book :
|q PDF)
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| 040 |
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|a FlBoTFG
|c FlBoTFG
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| 245 |
0 |
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|a Applied muscle biology and meat science
|h [elektronický zdroj] /
|c edited by Min Du and Richard J. McCormick.
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| 250 |
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|a 1st ed.
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| 260 |
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|a Boca Raton :
|b CRC Press,
|c 2009.
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| 300 |
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|a xii, 337 p., [10] p. of plates :
|b ill.
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| 504 |
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|a Includes bibliographical references and index.
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| 505 |
0 |
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|a ch. 1. Muscle structure and function / Darl R. Swartz, Marion L. Greaser, and Marie E. Cantino -- ch. 2. Satellite cell biology / R.P. Rhoads, C.R. Rathbone, and K.L. Flann -- ch. 3. Adipose tissue development in extramuscular and intramuscular depots in meat animals / G.J. Hausman and S.P. Poulos -- ch. 4. Fetal programming of skeletal muscle development / Min Du and Meijun Zhu -- ch. 5. Muscle fiber characteristics and their relation to meat quality / Jennifer L. Aalhus, W.M. Robertson, and Jin Ye -- ch. 6. Muscle protein turnover / Margrethe Therkildsen and Niels Oksbjerg -- ch. 7. Collagen / Richard J. McCormick -- ch. 8. Protein degradation postmortem and tenderization / D.L. Hopkins and G.H. Geesink -- ch. 9. Regulation of postmortem glycolysis and meat quality / Qingwu W. Shen, Min Du, and Warrie J. Means -- ch. 10. AMP-activated protein kinase in muscle growth, fat deposition, and meat quality / Min Du ... [et al.] -- ch. 11. Meat color / Richard A. Mancini -- ch. 12. Lipid oxidation and flavor / D.U. Ahn, K.C. Nam, and E.J. Lee -- ch. 13. Lipids in muscle : structure, composition, and metabolism / Daniel C. Rule -- ch. 14. Fish muscle / Peng Zhou and Joe M. Regenstein -- ch. 15. Molecular mapping and marker-assisted breeding for muscle growth and meat quality / Penny K. Riggs and Clare A. Gill -- ch. 16. Animal agriculture and animal welfare : an essay on how they benefit each other in the twenty-first century / Joe M. Regenstein.
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| 506 |
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|a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity
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| 650 |
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|a Meat
|x Quality.
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| 650 |
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|a Muscles
|x Physiology.
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| 655 |
|
7 |
|a elektronické knihy
|7 fd186907
|2 czenas
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| 655 |
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9 |
|a electronic books
|2 eczenas
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| 700 |
1 |
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|a Du, Min,
|d 1969-
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| 700 |
1 |
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|a McCormick, Richard J.
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| 776 |
0 |
8 |
|z 9781420092721 (hardback)
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| 856 |
4 |
0 |
|u https://proxy.k.utb.cz/login?url=https://doi.org/10.1201/b15797
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| 942 |
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|2 udc
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| 992 |
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|a BK
|c EBOOK-TN
|c FOODNB
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| 993 |
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|x NEPOSILAT
|y EIZ
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