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Original recommended nitrogen factors, still in use
In a previous report, figures were given for the nitrogen factors of pork, based on the analyses of various joints of pork …
An update of the nitrogen factors first derived in the 1960s, to account for modern changes to breed, husbandry and meat …
Nitrogen factors (the percentage of nitrogen on a fat-free basis) for mutton were estimated using a total of 45 ewe carcases …
Nitrogen factors (the percentage nitrogen on a fat-free basis) for lamb meat were estimated using a total of 81 lamb carcases …
The mean percentages of moisture, fat, nitrogen, ash and hydroxyproline from five joints of 12 pork carcases are reported.
This updates the 1963 factors to account for modern breeds and production: Ross or Cobb and one or other of the categories …
The nitrogen content was significantly higher and the moisture content significantly lower in hard-shelled scampi than those …
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