Protein Phosphorylation and Meat Quality (Paperback, 1st ed. 2020)

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.

General

Imprint:	Springer Verlag, Singapore
Country of origin:	Singapore
Release date:	February 2022
First published:	2020
Authors:	Dequan Zhang • Xin Li • Li Chen • Chengli Hou • Zhenyu Wang
Dimensions:	235 x 155mm (L x W)
Format:	Paperback
Pages:	303
Edition:	1st ed. 2020
ISBN-13:	978-981-15-9443-4
Categories:	Books > Science & Mathematics > Biology, life sciences > Biochemistry > Proteins Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	981-15-9443-0
Barcode:	9789811594434

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