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Titlebook: Muscle Revolution; Concepts and Recipes Marco Toigo Book 20231st edition The Editor(s) (if applicable) and The Author(s), under exclusive l

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书目名称Muscle Revolution
副标题Concepts and Recipes
编辑Marco Toigo
视频video
概述Debunks outdated theories, conceptual confusions and myths about building muscle mass and muscle force.Practical relevance: bridges the gap between scientific knowledge and practical application.It wi
图书封面Titlebook: Muscle Revolution; Concepts and Recipes Marco Toigo Book 20231st edition The Editor(s) (if applicable) and The Author(s), under exclusive l
描述.How to Effectively and Efficiently Build Muscle Mass and Muscle Force.In this informative as well as practical book based on the latest integrative muscle research, Marco Toigo, PhD, describes which factors are crucial to successfully build muscle mass and muscle force through resistance training. In addition, he presents the practical and science-based consequences for your training and nutritional behavior with a focus on protein intake. This work thus offers both a practical guide and a scientific explanation of the "why" and "how" of effective and efficient resistance training..This book is the English version of the very successful 2nd German edition of .“MuskelRevolution“ .(ISBN: 978-3-662-54764-9). The translation was done with the help of artificial intelligence. A subsequent human revision was done primarily in terms of content..
出版日期Book 20231st edition
关键词Resistance Training; Resistance Exercise; Strength Training; Bodybuilding; Calisthenics; Body Weight Trai
版次1
doihttps://doi.org/10.1007/978-3-662-68048-3
isbn_softcover978-3-662-68047-6
isbn_ebook978-3-662-68048-3
copyrightThe Editor(s) (if applicable) and The Author(s), under exclusive license to Springer-Verlag GmbH, DE
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978-3-662-68047-6The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer-Verlag GmbH, DE
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Book 20231st editionis the English version of the very successful 2nd German edition of .“MuskelRevolution“ .(ISBN: 978-3-662-54764-9). The translation was done with the help of artificial intelligence. A subsequent human revision was done primarily in terms of content..
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