Protein Phosphorylation and Meat Quality
Zhang, Dequan; Li, Xin; Chen, Li; Hou, Chengli; Wang, Zhenyu
ISBN 10: 9811594430 ISBN 13: 9789811594434
Verlag: Springer, 2022
Neu
Softcover
Verkäufer
Ria Christie Collections, Uxbridge, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
AbeBooks-Verkäufer seit 25. März 2015
Dieser Artikel ist nicht mehr verfügbar.
Beschreibung
Beschreibung:
In. Bestandsnummer des Verkäufers ria9789811594434_new
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.
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
„Über diesen Titel“ kann sich auf eine andere Ausgabe dieses Titels beziehen.
Bibliografische Details
Titel: Protein Phosphorylation and Meat Quality
Verlag: Springer
Erscheinungsdatum: 2022
Einband: Softcover
Zustand: New
Beste Suchergebnisse beim ZVAB
Foto des Verkäufers
Protein Phosphorylation and Meat Quality
ISBN 10: 9811594430
ISBN 13: 9789811594434
Neu
Taschenbuch
Anbieter: buchversandmimpf2000, Emtmannsberg, BAYE, Deutschland
Verkäuferbewertung 5 von 5 Sternen
Taschenbuch. 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. 9789811594434
Anzahl: 2 verfügbar
Foto des Verkäufers
Protein Phosphorylation and Meat Quality
Verlag:
Springer Nature Singapore, Springer Nature Singapore, 2022
ISBN 10: 9811594430
ISBN 13: 9789811594434
Neu
Taschenbuch
Anbieter: AHA-BUCH GmbH, Einbeck, Deutschland
Verkäuferbewertung 5 von 5 Sternen
Taschenbuch. 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. 9789811594434
Anzahl: 1 verfügbar
Beispielbild für diese ISBN
Protein Phosphorylation and Meat Quality
Anbieter: Kennys Bookstore, Olney, MD, USA
Verkäuferbewertung 5 von 5 Sternen
Zustand: New. 2022. 1st ed. 2020. paperback. . . . . . Books ship from the US and Ireland. Artikel-Nr. V9789811594434
Anzahl: 15 verfügbar