Protein Phosphorylation and Meat Quality

Zhang, Dequan (Author)/ Li, Xin (Author)/ Chen, Li (Author)/ Hou, Chengli (Author)/ Wang, Zhenyu (Author)

ISBN 10: 9811594406 / ISBN 13: 9789811594403

Published by Springer, 2021

About this Item

317 pages. 9.25x6.10x0.75 inches. In Stock.

Seller Inventory # x-9811594406

Bibliographic Details

• Title: Protein Phosphorylation and Meat Quality
• Publisher: Springer
• Publication Date: 2021
• Language: English
• ISBN 10: 9811594406
• ISBN 13: 9789811594403
• Binding: Hardcover
• Condition: Brand New
• Weight: 0.65 kilograms

About this title

Synopsis

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.

About the Author

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