Protein Phosphorylation and Meat Quality

Protein Phosphorylation and Meat Quality
By:

Synopsis

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.

कॉपीराइट:
2020 Springer

Book Details

Book Quality:
ISBN-13:
9789811594410
Publisher:
Springer Singapore, Singapore
Date of Addition:
भाषा:
English
श्रेणी:
Nonfiction, Science, Technology,
Usage Restrictions:
This is a copyrighted book.