Application of improved Dumas method to the determination of total nitrogen in soy sauce

Bunseki Kagaku

Volumn 56, Issue 3, 2007, Pages 179-183

  Nozawa, Shintaro ^a   Kasama, Hirotaka ^a   Suzuki, Tadanao ^b   Yasui, Akemi ^b  

^a Center for Food Quality Labeling and Consumer Services   (Japan)

^b NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

Dumas method; Kjeldahl method; Nitrogen; Soysauce

Indexed keywords

EID: 34547876925     PISSN: 05251931     EISSN: None     Source Type: Journal    
DOI: 10.2116/bunsekikagaku.56.179     Document Type: Article

References (8)

1. AOAC Official Method 992.23, Crude Protein in Cereal, Grains and Oilseeds.
2. AOAC Official Method 992.15, Crude Protein in Meat and Meat Products including Pet Foods.
3. Milk and milk products - Determination of nitrogen content - Routine method using combustion according to the Dumas method ISO 14891, IDF 185, International Standard.
4. (Bunseki Kagaku), 55, 5 (2006).
5. Japanese source
6. (Bunseki Kagaku), 55, 1 (2006).
7. S. Nozawa, A. Hakoda, K. Sakaida, T. Suzuki, A. Yasui : Anal. Sci., 21, 1129 (2005).
8. Japanese source