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研究报告:pH值对预制腌制猪肉肉色的影响A research note effect of pH on meat iridescence in precooked cured pork
蛋白质含量使用格哈特Dumatherm N Pro杜马斯定氮仪检测,蛋白质系数6.25
Protein content was measured with rapid nitrogen analysis according to the Dumas method with
the Dumatherm N Pro (Gerhardt GmbH & Co. KG,
Königswinter, Germany)
Nitrogen to protein conversion factor of 6.25
研究报告:pH值对预制腌制猪肉肉色的影响A research note effect of pH on meat iridescence in precooked cured pork蛋白质含量使用格哈特Dumatherm N Pro杜马斯定氮仪检测,蛋白质系数6.25Protein content was measured with rapid nitrogen analysis according to the Dumas method with the Dumatherm N Pro (Gerhardt GmbH & Co. KG, Königswinter, Germany) Nitrogen to protein conversion factor of 6.25
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中国格哈特为您提供《格哈特杜马斯定氮仪快速测定预制腌制猪肉的蛋白质含量》,该方案主要用于腌腊肉制品中营养成分检测,参考标准《GB 5009.5 食品安全国家标准 食品中蛋白质的测定》,《格哈特杜马斯定氮仪快速测定预制腌制猪肉的蛋白质含量》用到的仪器有格哈特杜马斯定氮仪DT N Pro