Understanding the structural, compositional and physicochemical properties of the wheat used in bread, biscuits, pasta and other consumer products is of vital importance. This book brings together international experts to provide an overview of the progress made to date and also to give an insight i
Cartilage. Structure, Function, and Biochemistry
β Scribed by Brian K. Hall (Auth.)
- Publisher
- Academic Press
- Year
- 1983
- Tongue
- English
- Leaves
- 389
- Category
- Library
No coin nor oath required. For personal study only.
β¦ Table of Contents
Content:
CONTRIBUTORS, Page ii
Front Matter, Page iii
Copyright, Page iv
Contributors, Pages xi-xii
Preface, Pages xiii-xiv
CONTENTS OF OTHER VOLUMES, Page xv
1 - Vertebrate Cartilages, Pages 1-30
2 - Invertebrate Cartilages, Pages 31-57
3 - The Chondroblast and the Chondrocyte, Pages 59-85
4 - Transmission Electron Microscopy of Cartilage, Pages 87-104
5 - Scanning Electron Microscopy of Cartilage, Pages 105-148
6 - Cell Kinetics of Cartilage, Pages 149-180
7 - Collagens of Cartilage, Pages 181-214
8 - Glycosaminoglycans of Cartilage, Pages 215-251
9 - Metabolism of Cartilage, Pages 253-280
10 - Vascularity of Cartilage, Pages 281-312
11 - Biomechanics of Cartilage and Its Response to Biomechanical Stimuli, Pages 313-341
12 - Calcification of Cartilage, Pages 343-378
Index, Pages 379-385
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