SEAWEED: FOR FOOD, MEDICINE AND INDUSTRY

Por favor, use este identificador para citar o enlazar este ítem: https://ri.ujat.mx/handle/20.500.12107/2411

Registro completo de metadatos

Campo DC	Valor	Lengua/Idioma
dc.rights.license	http://creativecommons.org/licenses/by-nc-sa/4.0	es_MX
dc.date.accessioned	2018-04-10T04:05:35Z	-
dc.date.available	2018-04-10T04:05:35Z	-
dc.identifier.uri	http://ri.ujat.mx//handle/20.500.12107/2411	-
dc.description	Seaweeds are marine macro-algae found growing throughout the world oceans and seas and none is found to be poisonous. Most of them are green (about 1,200 species), brown (about 1,750 species) or red (about 6,000 species), and most are attached by holdfasts, which have just an anchorage function, although a particularly efficient one. Why seaweed? People do not have a very good impression of seaweeds. They think that seaweeds are just some stinking, slimy nuisance that are washed up on clean sandy beaches. Most people do not realize how important seaweeds are, both ecologically and commercially. In fact, seaweeds are crucial primary producers in oceanic food webs. They are rich both in minerals and essential trace elements, also valuable sources of food, micronutrients, and raw materials for the pharmaceutical industry.	-
dc.rights	info:eu-repo/semantics/openAccess	es_MX
dc.title	SEAWEED: FOR FOOD, MEDICINE AND INDUSTRY	-
Aparece en las colecciones:	Vol. 16, Núm. 29 (2009)

Ficheros en este ítem:

Fichero	Descripción	Tamaño	Formato
-425-345-A.pdf		421,53 kB	Adobe PDF	Visualizar/Abrir