Andere Kunden interessierten sich auch für
![Diet Therapy and Nutritional Management of Phenylketonuria]( "Diet Therapy and Nutritional Management of Phenylketonuria")
Diet Therapy and Nutritional Management of Phenylketonuria98,99 €![Innovative Pasta with High Nutritional and Health Potential]( "Innovative Pasta with High Nutritional and Health Potential")
Innovative Pasta with High Nutritional and Health Potential67,99 €![Nutritional Deficiency in Celiac Disease]( "Nutritional Deficiency in Celiac Disease")
Nutritional Deficiency in Celiac Disease77,99 €![Challenging the Status Quo to Shape Food Systems Transformation from a Nutritional and Food Security Perspective]( "Challenging the Status Quo to Shape Food Systems Transformation from a Nutritional and Food Security Perspective")
Challenging the Status Quo to Shape Food Systems Transformation from a Nutritional and Food Security Perspective122,99 €![Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products]( "Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products")
Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products51,99 €![Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods]( "Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods")
Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods61,99 €![Nutritional Status and Interventions for Patients with Cancer]( "Nutritional Status and Interventions for Patients with Cancer")
Nutritional Status and Interventions for Patients with Cancer76,99 €
This book addresses various aspects of in vitro digestibility: ¿ Application of meta-analyses and machine learning methods to predict methane production; ¿ Methane production of sainfoin and alfalfa; ¿ In vitro evaluation of different dietary methane mitigation strategies; ¿ Rumen methanogenesis, rumen fermentation, and microbial community response; ¿ The role of condensed tannins in the in vitro rumen fermentation kinetics; ¿ Fermentation pattern of several carbohydrate sources; ¿ Additive, synergistic, or antagonistic effects of plant extracts; ¿ In vitro rumen degradation and fermentation characteristics of silage and hay; ¿ In vitro digestibility, in situ degradability, and rumen fermentation of camelina co-products; ¿ Ruminal fermentation parameters and microbial matters to odd- and branched-chain fatty acids; ¿ Comparison of fecal versus rumen inocula for the estimation of NDF digestibility; ¿ Rumen inoculum collected from cows at slaughter or from a continuous fermenter; ¿ Seaweeds as ingredients of ruminant diets; ¿ Rumen in vitro fermentation and in situ degradation kinetics of forage Brassica crops; ¿ In vitro digestibility and rumen degradability of vetch varieties; ¿ Intestinal digestibility in vitro of Vicia sativa varieties; ¿ Ruminal in vitro protein degradation and apparent digestibility of Pisum sativum; ¿ In vitro digestibility studies using equine fecal inoculum; ¿ Effects of gas production recording system and pig fecal inoculum volume on kinetics; ¿ In vitro methods of assessing protein quality for poultry; and ¿ In vitro techniques using the DaisyII incubator.