Protein Phosphorylation and Meat Quality
Inbunden, Engelska, 2021
2 379 kr
Beställningsvara. Skickas inom 10-15 vardagar
Fri frakt för medlemmar vid köp för minst 249 kr.Finns i fler format (1)
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.
Produktinformation
- Utgivningsdatum2021-02-14
- Mått155 x 235 x 23 mm
- Vikt647 g
- FormatInbunden
- SpråkEngelska
- Antal sidor303
- Upplaga21001
- FörlagSpringer Verlag, Singapore
- ISBN9789811594403