Factors for Converting Percentages of Nitrogen in Foods and Feeds into Percentages of Proteins
نویسنده
چکیده
Page Introduction . 1 Quality of proteins as a factor in nutrition 2 Quantity of proteins in foods and feeds 8 Estimation of protein in foods and feeds , 8 Nonprotein nitrogen in foods 4 Nitrogen content of different proteins ._. 5 Errors arising from tlie use of wrong conversion factors 7 Chemical composition of plant proteins in relation to the plant environment 7 Page Proteins of cereal grains 9 Wheat 9 Rye, barley, and oats 12 Rice ^ 12 Corn (maize) 13 Proteins or oilseeds and nuts 13 Proteins of legumii.ous seeds 13 Proteins of animal o-lgin 13 Milk . 13 Meat and eggs 14 Proteins of fruits and vegetables 14 Summary 15 Bibliography 10
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