Zhenyu Wang – författare
559 kr
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712 kr
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1 830 kr
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2 366 kr
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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. 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.
1 830 kr
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Proceedings of Academia-Industry Consortium for Data Science
AICDS 2020
2 437 kr
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3 251 kr
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