Protein Phosphorylation and Meat Quality

Name: Protein Phosphorylation and Meat Quality
SKU: 35681601
Price: 381.99 AUD
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Paperback / softback

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Description

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.

Author Biography:

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

Release date Australia

February 14th, 2022

Author

Audience

Professional & Vocational

Edition

1st ed. 2020

Illustrations

15 Illustrations, color; 132 Illustrations, black and white; XIV, 303 p. 147 illus., 15 illus. in color.

Pages

303

ISBN-13

9789811594434

Product ID

35681601

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