Abstract
The factors utilised for conversion of nitrogen contents to proteins are as follows: 6.38 for milk and milk products, 5.70 for white corn meal, 5.83 for grain and flour of barley, rye and oats 5.95 for rice, 5.30 for nuts and similar products; for all other foods, 6.25.
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© 1987 Springer-Verlag Berlin Heidelberg
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Fidanza, F., Versiglioni, N. (1987). Tabelle di composizione degli alimenti. In: European Food Composition Tables in Translation. Veröffentlichungen aus der Geomedizinischen Forschungsstelle der Heidelberger Akademie der Wissenschaften, vol 1987/88 / 1987/2. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-82989-5_12
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DOI: https://doi.org/10.1007/978-3-642-82989-5_12
Publisher Name: Springer, Berlin, Heidelberg
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