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The Structure Of Muscle Tissue In Red Vs. White Meat
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A 6 page examination of the differences between red and white meat. Emphasizes differences in muscular structure and in the relative presence of iron. Discusses striated and smooth muscle tissue as well as myoglobin and its function in the physiology of animals particularly in the supply and transport of oxygen. Bibliography lists 7 sources.
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Pages:
6
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Filename:D0_Musclea.wps |
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Paper Title:
The Structure Of Muscle Tissue In Red Vs. White Meat
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