A comparison study of crude protein contents obtained utilizing the Kjeldahl method and Dumas combustion method in foods |
Hwang, Sun Hye
(Food Analysis Center, Korea Food Research Institute)
Koo, Minseon (Food Analysis Center, Korea Food Research Institute) Jo, Saerom (Food Analysis Center, Korea Food Research Institute) Cho, Yong Sun (Food Analysis Center, Korea Food Research Institute) |
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