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Protein Phosphorylation And Meat Quality eBook
idioma: inglês
Editor:
Springer Nature Singapore, fevereiro de 2021 ‧
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198,09€
10% DESCONTO
CARTÃO
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DISPONIBILIDADE IMEDIATA
Ebook para ADE
SINOPSE
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.
DETALHES
| Propriedade | Descrição |
|---|---|
| ISBN: | 9789811594410 |
| Editor: | Springer Nature Singapore |
| Data de Lançamento: | fevereiro de 2021 |
| Idioma: | Inglês |
| Tipo de produto: | eBook |
| Formato e Compatibilidade: | |
| Classificação Temática: |
eBooks em Inglês
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Ciências Exatas e Naturais
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Química
|
| EAN: | 9789811594410 |
| Acessibilidade: | Ver características de acessibilidade indicadas pelo editor |
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Protein Phosphorylation And Meat Quality10%SPRINGER VERLAG, SINGAPORE202,77€ 10% CARTÃOportes grátis