Protein Phosphorylation and Meat Quality
Dequan Zhang, Xin Li, Li Chen, Chengli Hou & Zhenyu Wang
Protein Phosphorylation and Meat Quality
Dequan Zhang, Xin Li, Li Chen, Chengli Hou & Zhenyu Wang
Paperback
|
English
€158.50
- From €15,- no shipping costs.
- 30 days to change your mind and return physical products
Description
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.
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