Protein Phosphorylation and Meat Quality

Name: Protein Phosphorylation and Meat Quality
Price: 222.81 USD
Availability: InStock
ISBN: 9789811594434

Dequan Zhang Xin Li Li Chen Chengli Hou Zhenyu Wang

Protein Phosphorylation and Meat Quality

Dequan Zhang(Author) Xin Li(Author) Li Chen(Author) Chengli Hou(Author) Zhenyu Wang(Author)

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Published: 14 February, 2022

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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.

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Type	Book
ISBN13	9789811594434
ISBN10	9811594430
Number Of Pages	303
Item Weight	1000 g
Publisher / Reseller	Springer Verlag, Singapore
Format	paperback
Edition	2020 ed.

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