Protein Phosphorylation and Meat Quality (PDF)
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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.
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
- Autoren: Dequan Zhang , Xin Li , Li Chen , Chengli Hou , Zhenyu Wang
- 2021, 1st ed. 2020, 303 Seiten, Englisch
- Verlag: Springer Nature Singapore
- ISBN-10: 9811594414
- ISBN-13: 9789811594410
- Erscheinungsdatum: 13.02.2021
Abhängig von Bildschirmgrösse und eingestellter Schriftgrösse kann die Seitenzahl auf Ihrem Lesegerät variieren.
- Dateiformat: PDF
- Grösse: 13 MB
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