Tabelle di composizione degli alimenti

  • F. Fidanza
  • N. Versiglioni
Conference paper
Part of the Veröffentlichungen aus der Geomedizinischen Forschungsstelle der Heidelberger Akademie der Wissenschaften book series (HD AKAD, volume 1987/88 / 1987/2)

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.

Keywords

Sugar Cellulose Starch Corn Carbohydrate 

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

Copyright information

© Springer-Verlag Berlin Heidelberg 1987

Authors and Affiliations

  • F. Fidanza
    • 1
  • N. Versiglioni
    • 1
  1. 1.Italy

Personalised recommendations