Tabelle di composizione degli alimenti
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.
KeywordsNitrogen Content Saturated Fatty Acid Milk Product Total Fatty Acid Polysaccharide Fraction
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