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Variability and potential of seaweeds as ingredients of ruminant diets : An in vitro study

dc.contributor.authorde la Moneda, Ana
dc.contributor.authorCarro, Maria Dolores
dc.contributor.authorWeisbjerg, Martin Riis
dc.contributor.authorRoleda, Michael Y.
dc.contributor.authorLind, Vibeke
dc.contributor.authorNovoa-Garrido, Margarita
dc.contributor.authorMolina-Alcaide, Eduarda
dc.date.accessioned2020-02-19T14:27:49Z
dc.date.available2020-02-19T14:27:49Z
dc.date.created2019-10-22T12:55:10Z
dc.date.issued2019
dc.identifier.citationde la Moneda, A., Carro, M. D., Weisbjerg, M. R., Roleda, M. Y., Lind, V., Novoa-Garrido, M. & Molina-Alcaide, E. (2019). Variability and potential of seaweeds as ingredients of ruminant diets: An in vitro study. Animals, 9(10): 851. doi:nb_NO
dc.identifier.issn2076-2615
dc.identifier.urihttp://hdl.handle.net/11250/2642662
dc.language.isoengnb_NO
dc.publisherMDPInb_NO
dc.rightsNavngivelse 4.0 Internasjonal*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/deed.no*
dc.titleVariability and potential of seaweeds as ingredients of ruminant diets : An in vitro studynb_NO
dc.typeJournal articlenb_NO
dc.typePeer reviewednb_NO
dc.description.versionpublishedVersionnb_NO
dc.rights.holder© 2019 The Author(s)nb_NO
dc.subject.nsiVDP::Landbruks- og Fiskerifag: 900::Landbruksfag: 910::Fôring: 918nb_NO
dc.subject.nsiVDP::Matematikk og Naturvitenskap: 400::Basale biofag: 470::Biokjemi: 476nb_NO
dc.source.pagenumber19nb_NO
dc.source.volume9nb_NO
dc.source.journalAnimalsnb_NO
dc.source.issue10nb_NO
dc.identifier.doi10.3390/ani9100851
dc.identifier.cristin1739504


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Except where otherwise noted, this item's license is described as Navngivelse 4.0 Internasjonal