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Protein Phosphorylation And Meat Quality

by Xin Li, Li Chen, Zhenyu Wang, Chengli Hou e Dequan Zhang
language: english
Publisher: SPRINGER VERLAG, SINGAPORE, February of 2021 ‧
202,77€
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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.

Protein Phosphorylation And Meat Quality

by Xin Li, Li Chen, Zhenyu Wang, Chengli Hou e Dequan Zhang

Property Description
ISBN: 9789811594403
Publisher: SPRINGER VERLAG, SINGAPORE
Release Date: February of 2021
Language: English
Dimensions: 155 x 235 x 20 mm
Cover: Hardcover
Pages: 303
Format: Book
Categories: Books in English > Science > Chemical
EAN: 9789811594403