Protein Phosphorylation and Meat Quality
Zhang, Dequan; Li, Xin; Chen, Li; Hou, Chengli; Wang, Zhenyu
ISBN 10: 9811594430 ISBN 13: 9789811594434
Editore: Springer, 2022
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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.
Informazioni sull?autore:
Dequan Zhang
Chinese Academy of Agricultural Sciences, Beijing, China
Xin Li
Chinese Academy of Agricultural Sciences, Beijing, China
Li Chen
Chinese Academy of Agricultural Sciences, Beijing, China
Chengli Hou
Chinese Academy of Agricultural Sciences, Beijing, China
Zhenyu Wang
Chinese Academy of Agricultural Sciences, Beijing, China
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Dati bibliografici
Titolo: Protein Phosphorylation and Meat Quality
Casa editrice: Springer
Data di pubblicazione: 2022
Legatura: Brossura
Condizione: New
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Protein Phosphorylation and Meat Quality
Editore:
Springer, Berlin|Springer Nature Singapore|Springer, 2022
ISBN 10: 9811594430
ISBN 13: 9789811594434
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Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. 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 phosp. Codice articolo 564819969
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Protein Phosphorylation and Meat Quality
ISBN 10: 9811594430
ISBN 13: 9789811594434
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Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germania
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Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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. 320 pp. Englisch. Codice articolo 9789811594434
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Protein Phosphorylation and Meat Quality
ISBN 10: 9811594430
ISBN 13: 9789811594434
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Taschenbuch. Condizione: Neu. Neuware -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.Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 320 pp. Englisch. Codice articolo 9789811594434
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Protein Phosphorylation and Meat Quality
Da: Lucky's Textbooks, Dallas, TX, U.S.A.
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Condizione: New. Codice articolo ABLIING23Apr0412070090815
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Protein Phosphorylation and Meat Quality
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Springer Nature Singapore, Springer Nature Singapore, 2022
ISBN 10: 9811594430
ISBN 13: 9789811594434
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Da: AHA-BUCH GmbH, Einbeck, Germania
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Taschenbuch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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. Codice articolo 9789811594434
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Protein Phosphorylation and Meat Quality
Da: California Books, Miami, FL, U.S.A.
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Condizione: New. Codice articolo I-9789811594434
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Protein Phosphorylation and Meat Quality
Da: Books Puddle, New York, NY, U.S.A.
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Condizione: New. 1st ed. 2020 edition NO-PA16APR2015-KAP. Codice articolo 26394747546
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Protein Phosphorylation and Meat Quality
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Condizione: New. Print on Demand. Codice articolo 401662277
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Protein Phosphorylation and Meat Quality
Print on DemandDa: Biblios, Frankfurt am main, HESSE, Germania
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Condizione: New. PRINT ON DEMAND. Codice articolo 18394747536
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