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.
Format: Paperback / softback
CONTRIBUTORS: Dequan Zhang
EAN: 9789811594434
COUNTRY: Singapore
PAGES:
WEIGHT: 492 g
HEIGHT: 235 cm
PUBLISHED BY: Springer Verlag, Singapore
DATE PUBLISHED: 2022-02-14
CITY:
GENRE: SCIENCE / Life Sciences / Biochemistry, TECHNOLOGY & ENGINEERING / Food Science / General
WIDTH: 155 cm
SPINE:
Book Themes:
Biochemistry, Food and beverage technology
Dequan ZhangChinese Academy of Agricultural Sciences, Beijing, China Xin LiChinese Academy of Agricultural Sciences, Beijing, China Li ChenChinese Academy of Agricultural Sciences, Beijing, China Chengli HouChinese Academy of Agricultural Sciences, Beijing, China Zhenyu WangChinese Academy of Agricultural Sciences, Beijing, China
