The Structure and Chemistry of Muscle

The Structure and Chemistry of Muscle

Contributor(s):
Szent-Gyorgyi, Albert, 1893-1986
Publication:
American Meat Institute. Fourth Research Conference, 1952
Language(s):
English
Format:
Text
Subject(s):
Muscles
Genre(s):
Archival Materials
Lectures
Articles
Abstract:
Szent-Gyorgyi received several years of funding in the early 1950s from Armour and Co., a major meatpacking company. In this presentation, he discussed the nature of muscle tissue and contraction, and how muscle chemistry might explain the color of meat obtained from different animals.. NOTE: The last page of the article was scanned from a photocopy. The text is smaller and of poorer quality.
Copyright:
This item may be under copyright protection; contact the copyright owner for permission before re-use.
Extent:
5 pages
NLM Unique ID:
101584924X117 (See in Profiles in Science)
Profiles in Science ID:
WGBBHP
Permanent Link:
http://resource.nlm.nih.gov/101584924X117
Archival Collection:
The Albert Szent-Gyorgyi Papers (Profiles in Science)