Seaweed digestibility and methods used for digestibility determination

Mišurcová, Ladislava

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	978-0-470-97918-1
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