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These recommendations account for processing
This updates the 1965 factors
The nitrogen content was significantly higher and the moisture content significantly lower in hard-shelled scampi than those …
This updates the 1963 factors to account for modern breeds and production: Ross or Cobb and one or other of the categories …
The mean percentages of moisture, fat, nitrogen, ash and hydroxyproline from five joints of 12 pork carcases are reported.
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 …
In a previous report, figures were given for the nitrogen factors of pork, based on the analyses of various joints of pork …
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