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Seaweed digestibility and methods used for digestibility determination

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dc.title Seaweed digestibility and methods used for digestibility determination en
dc.contributor.author Mišurcová, Ladislava
dc.relation.ispartof Handbook of Marine Macroalgae: Biotechnology and Applied Phycology
dc.identifier.isbn 9780470979181
dc.date.issued 2011
dc.citation.spage 285
dc.citation.epage 301
dc.type bookPart
dc.language.iso en
dc.publisher John Wiley and Sons Inc.
dc.identifier.doi 10.1002/9781119977087.ch13
dc.relation.uri https://onlinelibrary.wiley.com/doi/10.1002/9781119977087.ch13
dc.subject Amino acid score (AAS) en
dc.subject Digestibility determination en
dc.subject Digestibility, in seaweed evaluation en
dc.subject EAAI, and accurate values en
dc.subject Exogenous, seaweed digestibility en
dc.subject in vitro digestibility en
dc.subject PDCAAS, protein quality en
dc.subject Protein digestibility en
dc.subject Seaweed digestibility en
dc.subject Stable isotope IAAO method en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1008043
utb.identifier.rivid RIV/70883521:28110/12:43866818!RIV13-MSM-28110___
utb.identifier.obdid 43867016
utb.identifier.scopus 2-s2.0-84886066077
utb.source c-scopus
dc.date.accessioned 2018-07-27T08:47:41Z
dc.date.available 2018-07-27T08:47:41Z
utb.identifier.utb-sysno 62180
utb.identifier.nkp 005134007
utb.identifier.nkp 005492683
utb.contributor.internalauthor Mišurcová, Ladislava
utb.fulltext.affiliation Ladislava Mišurcová Tomas Bata University in Zlín, Faculty of Technology, Department of Food Technology and Microbiology, Czech Republic
utb.fulltext.dates -
utb.fulltext.faculty Faculty of Technology
utb.fulltext.ou Department of Food Technology and Microbiology
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