Gastos de envío:
EUR 2,37
A Estados Unidos de America
Gastos de envío:
EUR 8,00
De Italia a Estados Unidos de America
Librería: Brook Bookstore, Milano, MI, Italia
Condición: new. Nº de ref. del artículo: 82dd71af8363ff4a53d2fd8eab93f982
Cantidad disponible: 20 disponibles
Librería: GreatBookPrices, Columbia, MD, Estados Unidos de America
Condición: New. Nº de ref. del artículo: 43313523-n
Cantidad disponible: 5 disponibles
Librería: booksXpress, Bayonne, NJ, Estados Unidos de America
Hardcover. Condición: new. Nº de ref. del artículo: 9789811594403
Cantidad disponible: 10 disponibles
Librería: Ria Christie Collections, Uxbridge, Reino Unido
Condición: New. PRINT ON DEMAND Book; New; Fast Shipping from the UK. No. book. Nº de ref. del artículo: ria9789811594403_lsuk
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Librería: Lucky's Textbooks, Dallas, TX, Estados Unidos de America
Condición: New. Nº de ref. del artículo: ABLIING23Apr0412070090814
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Librería: GreatBookPricesUK, Castle Donington, DERBY, Reino Unido
Condición: New. Nº de ref. del artículo: 43313523-n
Cantidad disponible: 5 disponibles
Librería: GreatBookPrices, Columbia, MD, Estados Unidos de America
Condición: As New. Unread book in perfect condition. Nº de ref. del artículo: 43313523
Cantidad disponible: 5 disponibles
Librería: CitiRetail, Stevenage, Reino Unido
Hardcover. Condición: new. Hardcover. 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. 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. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. Nº de ref. del artículo: 9789811594403
Cantidad disponible: 1 disponibles
Librería: moluna, Greven, Alemania
Gebunden. Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Summarizes current research of the relation between protein phosphorylation and meat qualityReviews the influence mechanism of protein phosphorylation on meat qualitySummarizes the improvement of meat quality by regulating protein phosphory. Nº de ref. del artículo: 404214529
Cantidad disponible: Más de 20 disponibles
Librería: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Alemania
Buch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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. 320 pp. Englisch. Nº de ref. del artículo: 9789811594403
Cantidad disponible: 2 disponibles