
<oai_dc:dc xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
  <dc:title>The Structure and Chemistry of Muscle</dc:title>
  <dc:subject>Muscles</dc:subject>
  <dc:description>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.</dc:description>
  <dc:publisher>American Meat Institute. Fourth Research Conference (March 20-21, 1952, Chicago), 1952</dc:publisher>
  <dc:contributor>Szent-Gyorgyi, Albert</dc:contributor>
  <dc:type>Lectures</dc:type>
  <dc:type>Articles</dc:type>
  <dc:format>Archival Materials</dc:format>
  <dc:format>Text</dc:format>
  <dc:format>5 pages</dc:format>
  <dc:identifier>nlm:nlmuid-101584924X117-doc</dc:identifier>
  <dc:identifier>101584924X117</dc:identifier>
  <dc:identifier>http://resource.nlm.nih.gov/101584924X117</dc:identifier>
  <dc:identifier>Profiles ID: WGBBHP</dc:identifier>
  <dc:language>English</dc:language>
  <dc:relation>Profiles in Science</dc:relation>
</oai_dc:dc>