Dequan Zhang,Xin Li,Li Chen,Chengli Hou,Zhenyu Wang
Protein Phosphorylation and Meat Quality
Protein Phosphorylation and Meat Quality
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Excellent- More about Protein Phosphorylation and Meat Quality
The book explores the relationship between protein phosphorylation and meat quality, discussing the influence mechanism and summarizing strategies to improve meat quality through protein phosphorylation. It is written for researchers and graduate students in meat science and related fields.
Format: Paperback / softback
Length: 303 pages
Publication date: 14 February 2022
Publisher: Springer Verlag, Singapore
The book delves into the cutting-edge research exploring the intricate relationship between protein phosphorylation and meat quality, providing a comprehensive review of the influence mechanisms of protein phosphorylation on meat quality. It also summarizes the remarkable advancements in improving meat quality through the regulation of protein phosphorylation. By elucidating some perplexing dilemmas and fostering further exploration in this field, the book aims to pave the way for the effective application of protein phosphorylation in enhancing meat quality in the near future. This comprehensive resource is meticulously crafted for researchers and graduate students specializing in meat science, food chemistry, and molecular biology, among other related disciplines.
Weight: 492g
Dimension: 235 x 155 (mm)
ISBN-13: 9789811594434
Edition number: 1st ed. 2020
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