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For determining added blood protein, known weights of processed (cooked) meat samples are extracted by boiling in 4 % (w/v) …
None available in the public domain
This report describes the key changes in food standards from 2019 to 2021, a period when the UK’s food system was affected …
There are uncertainties about the relevance of the nitrogen factors for turkey meat recommended by the Analytical Methods …
This updates the 1965 factors
Nitrogen factors (the percentage nitrogen on a fat-free basis) for lamb meat were estimated using a total of 81 lamb carcases …
Nitrogen factors (the percentage of nitrogen on a fat-free basis) for mutton were estimated using a total of 45 ewe carcases …
An update of the nitrogen factors first derived in the 1960s, to account for modern changes to breed, husbandry and meat …
Original recommended nitrogen factors, still in use
These recommendations account for processing
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