LEADER 03121oam  2200541   450 
001 9910444254203321
005 20220630150026.0
010   $a981-15-9441-4
024 7 $a10.1007/978-981-15-9441-0
035   $a(CKB)4100000011763277
035   $a(DE-He213)978-981-15-9441-0
035   $a(MiAaPQ)EBC6478638
035   $a(PPN)253857244
035   $a(EXLCZ)994100000011763277
100   $a20210704d2020      uy             0
101 0 $aeng
135   $aurnn#008mamaa
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aProtein phosphorylation and meat quality /$fDequan Zhang [and four others]
205   $a1st ed. 2020.
210  1$aGateway East, Singapore :$cSpringer,$d[2020]
210  4$d©2020
215   $a1 online resource (XIV, 303 p. 147 illus., 15 illus. in color.)
311   $a981-15-9440-6 
327   $aSection 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.
330   $aThe 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.
606   $aMeat$xQuality
606   $aFosforilació$2thub
606   $aProteïnes$2thub
606   $aCarn$2thub
606   $aQualitat dels aliments$2thub
608   $aLlibres electrònics$2thub
615  0$aMeat$xQuality.
615  7$aFosforilació
615  7$aProteïnes
615  7$aCarn
615  7$aQualitat dels aliments
676   $a664.907
700   $aZhang$b Dequan$01062710
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bUtOrBLW
906   $aBOOK
912   $a9910444254203321
996   $aProtein phosphorylation and meat quality$92527910
997   $aUNINA