Comparison of Kjeldahl and Dumas Methods for Determining Protein Contents of Soybean Products

JAOCS, Journal of the American Oil Chemists' Society

Volumn 80, Issue 12, 2003, Pages 1169-1173

  Jung, S ^a,b,d   Rickert, D A ^a   Deak, N A ^a   Aldin, E D ^a   Recknor, J ^c   Johnson, L A ^a,b   Murphy, P A ^a,b  

^a Department of Food Science ^*  (United States)

^b Dept of Food Sci and Hum Nutr   (United States)

^c Department of Statistics Center for Statistics and Applications in Forensic Evidence Iowa State University 2438 Osborn Dr Ames   (United States)

^d IOWA STATE UNIVERSITY   (United States)

Author keywords

Dumas nitrogen; Kjeldahl nitrogen; Protein; Soy protein; Soybeans

Indexed keywords

CATALYSTS; CHEMICALS; COMBUSTION; FOOD PRODUCTS; HEALTH; HYDROCHLORIC ACID; NITROGEN; NITROGEN OXIDES; REFRIGERATION; SULFURIC ACID; THERMAL CONDUCTIVITY; TITANIUM DIOXIDE;

DUMAS NITROGEN; KJELDAHL NITROGEN; SOY PROTEINS; SOYBEANS;

PROTEINS;

GLYCINE MAX;

EID: 0347316452     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-003-0837-3     Document Type: Article

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