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portada Protein Phosphorylation and Meat Quality
Type
Physical Book
Author
Publisher
Language
English
Pages
303
Format
Paperback
Dimensions
23.4 x 15.6 x 1.7 cm
Weight
0.45 kg.
ISBN13
9789811594434
Categories

Protein Phosphorylation and Meat Quality

Xin Li (Author) · Li Chen (Author) · Dequan Zhang (Author) · Springer · Paperback

Protein Phosphorylation and Meat Quality - Zhang, Dequan ; Li, Xin ; Chen, Li

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Synopsis "Protein Phosphorylation and Meat Quality"

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.

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The book is written in English.

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The binding of this edition is Paperback.

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