Protein Phosphorylation and Meat Quality
Xin Li author Li Chen author Dequan Zhang author Chengli Hou author Zhenyu Wang author
Format:Hardback
Publisher:Springer Verlag, Singapore
Published:14th Feb '21
Currently unavailable, currently targeted to be due back around 12th April 2025, but could change
This hardback is available in another edition too:
- Paperback£119.99(9789811594434)

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.
ISBN: 9789811594403
Dimensions: unknown
Weight: 647g
303 pages