|Title:||農作物營養成份調查||Other Titles:||A Chemical Survey on the Nutritive Constituents of the Main Crops in Taiwan||Authors:||林秉溱
|Issue Date:||8-Jun-1966||Publisher:||農業試驗所||Journal Volume:||15||Journal Issue:||2||Start page/Pages:||49-63||Source:||農業研究||Abstract:||
調查成績略示，本省農作物其蛋白含量平均為糙米9.4，小米9.62，小麥15.41，豌豆28.97花生30.45，大豆44.00%（無水物百分比，N × 6.25）等。
In order to make an information on the food values of the main crops in Taiwan, a chemical survey was conducted with the distinctions of locality, season and crop variety.
The members of variety in this survey were calculated as 153, consist of rice:73, wheat:7, millet :9, other cereal crops : 12, soy bean :15, pea :11, ground nut :17, and other beans :9.
The mean protein content of each of the popular crops in Taiwan was found as:9.4 percent with rice, 15.4 percent with wheat, 29 percent with pea and 44 percent with soy bean on oven dry basis, respectively.
|Appears in Collections:||1.台灣農業研究(1950～迄今)|
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