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.
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.
Protein Phosphorylation and Meat Quality
Protein Phosphorylation and Meat Quality
eBook (1st ed. 2020)
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Product Details
| ISBN-13: | 9789811594410 |
|---|---|
| Publisher: | Springer-Verlag New York, LLC |
| Publication date: | 02/13/2021 |
| Sold by: | Barnes & Noble |
| Format: | eBook |
| File size: | 48 MB |
| Note: | This product may take a few minutes to download. |