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British Food Journal Volume 34 Issue 1 1932

British Food Journal Volume 34 Issue 1 1932 The new protein conversion factors presented in this circular are based upon the most reliable information available regarding the nature and composition of the proteins in the materials concerned. Although it is realised that their use will not give values which will express the quantity of protein in the different food materials with absolute accuracy, it is believed that they will give values representing the real protein content more closely than those obtained by the indiscriminate application of the factor 625, now in general use. How these factors are to be applied must be left to the discretion of those who wish to use them in their own particular fields. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png British Food Journal Emerald Publishing

British Food Journal Volume 34 Issue 1 1932

British Food Journal , Volume 34 (1): 10 – Jan 1, 1932

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Publisher
Emerald Publishing
Copyright
Copyright © Emerald Group Publishing Limited
ISSN
0007-070X
DOI
10.1108/eb011242
Publisher site
See Article on Publisher Site

Abstract

The new protein conversion factors presented in this circular are based upon the most reliable information available regarding the nature and composition of the proteins in the materials concerned. Although it is realised that their use will not give values which will express the quantity of protein in the different food materials with absolute accuracy, it is believed that they will give values representing the real protein content more closely than those obtained by the indiscriminate application of the factor 625, now in general use. How these factors are to be applied must be left to the discretion of those who wish to use them in their own particular fields.

Journal

British Food JournalEmerald Publishing

Published: Jan 1, 1932

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