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Doch in der Fleischkunde wird der Übergang von Muskel zu Fleisch anschaulich erklärt. Der Unterschied zwischen Muskel und Fleisch wird deutlich gemacht.
Darüber hinaus behandelt dieses Buch den Mechanismus der Muskelkontraktion und die Essqualität von Fleisch. Das Buch wird den Bedürfnissen von Studenten der Fleisch- und Lebensmittelwissenschaft gerecht.
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