Nitrogen factors for sheepmeat part 2. Lamb meat

Analyst

Volumn 121, Issue 7, 1996, Pages 889-896

[No Author Info available]

Author keywords

Lamb meat; Mutton; Nitrogen factor; Sheepmeat

Indexed keywords

FAT; NITROGEN;

ANIMAL TISSUE; ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; JOINT; LAMB; MEAT; NONHUMAN; UNITED KINGDOM;

EID: 0030057950     PISSN: 00032654     EISSN: None     Source Type: Journal    
DOI: 10.1039/an9962100889     Document Type: Article

References (6)

1. Analytical Methods Committee, Analyst, 1995, 120, 1823.
2. Analytical Methods Committee, Analyst, 1991, 116, 761.
3. Analytical Methods Committee, Analyst, 1993, 118, 1217.
4. British Standards Institution, BS4401: Analytical Methods for Meat and Meat Products: Part 1. 1980, Determination of Ash; Part 2. 1980, Determination of Nitrogen; Part 3. 1980, Determination of Moisture; Part 4. 1970, Determination of Total Fat; and Part 11. 1979, Determination of L(-)-Hydroxyproline, BSI, Milton Keynes, Buckinghamshire.
5. Analytical Methods Committee, Analyst, 1986, 111, 969.
6. Meat and Livestock Commission, PO Box 44, Winterhill House, Snowdon Drive, Milton Keynes, MK6 1AX.