Protein Phosphorylation and Meat Quality

Xin Li author Li Chen author Dequan Zhang author Chengli Hou author Zhenyu Wang author

Format:Paperback

Publisher:Springer Verlag, Singapore

Published:14th Feb '22

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Protein Phosphorylation and Meat Quality cover

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: 9789811594434

Dimensions: unknown

Weight: 492g

303 pages

1st ed. 2020