The new protein conversion factors presented in this circular are based upon the most reliable information available regarding the nature and composition of the proteins in the materials concerned. Although it is realised that their use will not give values which will express the quantity of protein in the different food materials with absolute accuracy, it is believed that they will give values representing the real protein content more closely than those obtained by the indiscriminate application of the factor 6·25, now in general use. How these factors are to be applied must be left to the discretion of those who wish to use them in their own particular fields.
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