| Título: | Nitrogen factors |
| Autores: | ROYAL SOCIETY OF CHEMISTRY |
| Tipo de documento: | texto impreso |
| Editorial: | Cambridge [REINO UNIDO] : Royal Society of Chemistry, 2001 |
| Colección: | AMC Technical Brief, num. 7 |
| ISBN/ISSN/DL: | 29713 |
| Dimensiones: | 3 p. |
| Nota general: | ISBN: |
| Langues: | Inglés |
| Clasificación: | |
| Resumen: | Organoleptically, nutritionally and economically, the protein content of food is of paramount importance. The quantitative assessment of protein content, based on the determination of nitrogen concentration on a fat-free basis, permits the detection of inadvertent or fraudulent dilution of foods by non-protein components. The constant of proportionality relating protein content to determined nitrogen content is called the ‘nitrogen factor’, and using its correct numerical value is critical in the interpretation of analytical data. The AMC has been involved in the determination and recommendation of nitrogen factors since the 1950s. |
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