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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

Nitrogen Content Saturated Fatty Acid Milk Product Total Fatty Acid Polysaccharide Fraction 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer-Verlag Berlin Heidelberg 1987

Authors and Affiliations

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

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