Protein phosphorylation and meat quality
Zhang, Dequan.

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  • Protein phosphorylation and meat quality
  • 紀錄類型: 書目-電子資源 : Monograph/item
    正題名/作者: Protein phosphorylation and meat quality/ by Dequan Zhang ... [et al.].
    其他作者: Zhang, Dequan.
    出版者: Singapore :Springer Singapore : : 2020.,
    面頁冊數: xiv, 303 p. :ill., digital ;24 cm.
    內容註: Section 1. Relationship Between Protein Phosphorylation and Meat Quality -- Chapter 1. Protein phosphorylation detection method -- Chapter 2. Protein phosphorylation affects meat color -- Chapter 3. Protein phosphorylation affects meat tenderness -- Chapter 4. Protein phosphorylation affects meat water holding capacity -- Section 2. Mechanism of the Effect of Protein Phosphorylation on Meat Quality -- Chapter 5. Mechanism of the effect of protein phosphorylation on postmortem glycolysis -- Chapter 6. Mechanism of protein phosphorylation affecting myofibril protein degradation -- Chapter 7. Influence mechanism of protein phosphorylation on calpain activity -- Chapter 8. Influence mechanism of protein phosphorylation on myoglobin -- Section 3. Improvement of Meat Quality by Regulating Protein Phosphorylation -- Chapter 9. Effects of temperature on protein phosphorylation -- Chapter 10. Effects of ionic strength on protein phosphorylation -- Chapter 11. Improvement of meat quality by novel technology.
    Contained By: Springer Nature eBook
    標題: Meat - Quality. -
    電子資源: https://doi.org/10.1007/978-981-15-9441-0
    ISBN: 9789811594410
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