Protein Phosphorylation and Meat Quality Paperback / softback
by Dequan Zhang, Xin Li, Li Chen, Chengli Hou, Zhenyu Wang
Paperback / softback
Description
The book focuses on the current research of the relation between protein phosphorylation and meat quality, reviews the influence mechanism of protein phosphorylation on meat quality, and summarizes the improvement of meat quality by regulating protein phosphorylation.
It could help to clarify some dilemmas and encourage further research in this field, aiming for effective application of protein phosphorylation in meat quality in the near future.
The book is written for researchers and graduate students in the field of meat science, food chemistry and molecular biology etc.
Information
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Out of stock
- Format:Paperback / softback
- Pages:303 pages, 15 Illustrations, color; 132 Illustrations, black and white; XIV, 303 p. 147 illus., 15 i
- Publisher:Springer Verlag, Singapore
- Publication Date:14/02/2022
- Category:
- ISBN:9789811594434
Other Formats
- Hardback from £129.99
Information
-
Out of stock
- Format:Paperback / softback
- Pages:303 pages, 15 Illustrations, color; 132 Illustrations, black and white; XIV, 303 p. 147 illus., 15 i
- Publisher:Springer Verlag, Singapore
- Publication Date:14/02/2022
- Category:
- ISBN:9789811594434
