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Inhaltsangabe
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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Über die Autorin bzw. den Autor
Dequan Zhang
Chinese Academy of Agricultural Sciences, Beijing, China
Xin Li
Chinese Academy of Agricultural Sciences, Beijing, China
Li Chen
Chinese Academy of Agricultural Sciences, Beijing, China
Chengli Hou
Chinese Academy of Agricultural Sciences, Beijing, China
Zhenyu Wang
Chinese Academy of Agricultural Sciences, Beijing, China
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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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Protein Phosphorylation and Meat Quality
Anbieter: Ria Christie Collections, Uxbridge, Vereinigtes Königreich
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Protein Phosphorylation and Meat Quality
ISBN 10: 9811594406
ISBN 13: 9789811594403
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Buch. Zustand: Neu. Neuware -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.Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 320 pp. Englisch. Artikel-Nr. 9789811594403
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Protein Phosphorylation and Meat Quality
Verlag:
Springer Nature Singapore, Springer Nature Singapore, 2021
ISBN 10: 9811594406
ISBN 13: 9789811594403
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Hardcover
Anbieter: AHA-BUCH GmbH, Einbeck, Deutschland
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Buch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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. Artikel-Nr. 9789811594403
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Protein Phosphorylation and Meat Quality
Anbieter: Revaluation Books, Exeter, Vereinigtes Königreich
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Hardcover. Zustand: Brand New. 317 pages. 9.25x6.10x0.75 inches. In Stock. Artikel-Nr. x-9811594406
Anzahl: 2 verfügbar