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诊断数据评估。第六部分。用于确立产品标准的数据评估。

Diagnostic data evaluation. Part VI. Data evaluation to establish product standards.

作者信息

Malanoski A J

机构信息

U.S. Department of Agriculture, Food Safety and Inspection Service, Washington, DC 20250.

出版信息

J Assoc Off Anal Chem. 1990 Jul-Aug;73(4):572-8.

PMID:2211480
Abstract

Cooked corned beef was studied to evaluate the feasibility of monitoring the product by means of chemical analysis. The protein fat-free value and the moisture:protein ratio were evaluated with respect to variability. The moisture:protein ratio was not as effective as the former because of the greater variability and the requirement for additional analyses.

摘要

对熟咸牛肉进行了研究，以评估通过化学分析监测该产品的可行性。评估了无脂肪蛋白质值和水分与蛋白质的比率的变异性。由于变异性较大且需要额外分析，水分与蛋白质的比率不如前者有效。

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