-
Anglický jazyk
Protein Phosphorylation and Meat Quality
Autor: Dequan Zhang
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.... Viac o knihe
Na objednávku
154.87 €
bežná cena: 175.99 €
O knihe
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.
- Vydavateľstvo: Springer Nature Singapore
- Rok vydania: 2021
- Formát: Hardback
- Rozmer: 241 x 160 mm
- Jazyk: Anglický jazyk
- ISBN: 9789811594403
Nemecký jazyk 