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Guía fácil para el manejo de la carne / / Vicenta López Camacho, Begoña Pellicero López
| Guía fácil para el manejo de la carne / / Vicenta López Camacho, Begoña Pellicero López |
| Autore | López Camacho Vicenta |
| Pubbl/distr/stampa | [Place of publication not identified] : , : Ediciones Díaz de Santos, , 2019 |
| Descrizione fisica | 1 recurso en línea (203 páginas) : ilustraciones |
| Disciplina | 664.9 |
| Soggetto topico |
Carn
Manipulació dels aliments Cuina (Carn) Meat cutting Meat Cooking (Meat) |
| Soggetto genere / forma | Llibres electrònics |
| ISBN | 84-9052-247-2 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | spa |
| Record Nr. | UNINA-9910793733903321 |
López Camacho Vicenta
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| [Place of publication not identified] : , : Ediciones Díaz de Santos, , 2019 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Journal of muscle foods
| Journal of muscle foods |
| Pubbl/distr/stampa | Malden, MA, : Blackwell Pub |
| Descrizione fisica | 1 online resource |
| Soggetto topico |
Meat - Nutritional aspects
Meat Nutritional Physiological Phenomena Músculs Nutrició Carn |
| Soggetto genere / forma |
Periodicals.
Revistes electròniques. |
| ISSN | 1745-4573 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | JMF |
| Record Nr. | UNINA-9910143860203321 |
| Malden, MA, : Blackwell Pub | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Protein phosphorylation and meat quality / / Dequan Zhang [and four others]
| Protein phosphorylation and meat quality / / Dequan Zhang [and four others] |
| Autore | Zhang Dequan |
| Edizione | [1st ed. 2020.] |
| Pubbl/distr/stampa | Gateway East, Singapore : , : Springer, , [2020] |
| Descrizione fisica | 1 online resource (XIV, 303 p. 147 illus., 15 illus. in color.) |
| Disciplina | 664.907 |
| Soggetto topico |
Meat - Quality
Fosforilació Proteïnes Carn Qualitat dels aliments |
| Soggetto genere / forma | Llibres electrònics |
| ISBN | 981-15-9441-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 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. |
| Record Nr. | UNINA-9910444254203321 |
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Zhang Dequan
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| Gateway East, Singapore : , : Springer, , [2020] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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