Protein Phosphorylation and Meat Qu - E-book

eBook

Protein Phosphorylation And Meat Quality - ENG

Dequan Zhang; Xin Li; Li Chen; Chengli Hou; Zhenyu Wang

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$3,780.00

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Sinopsis

ISBN:	9789811594410
Formato:	ePub
Idioma:	Inglés
Editorial:	Springer Nature
Tema:	Tecnología e ingeniería
Subtema:	Ciencia de los Alimentos
Año de publicación:	2021-02-13

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.

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