Share
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
Choose the list to add your product or create one New List
✓ Product added successfully to the Wishlist.
Go to My Wishlists
Origin: U.S.A.
(Import costs included in the price)
It will be shipped from our warehouse between
Friday, August 02 and
Wednesday, August 14.
You will receive it anywhere in United Kingdom between 1 and 3 business days after shipment.
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.
- 0% (0)
- 0% (0)
- 0% (0)
- 0% (0)
- 0% (0)
All books in our catalog are Original.
The book is written in English.
The binding of this edition is Paperback.
✓ Producto agregado correctamente al carro, Ir a Pagar.
