GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW) | ||||||
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15:18 Aug 8, 2006 |
German to English translations [PRO] Bus/Financial - Food & Drink / Meat production | |||||||
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| Selected response from: Cilian O'Tuama Germany Local time: 16:55 | ||||||
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Summary of answers provided | ||||
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3 | Feder number |
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3 | water-to-protein ratio |
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2 | Feder's / Feder number |
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Feder number Explanation: some refs... -------------------------------------------------- Note added at 14 Min. (2006-08-08 15:33:20 GMT) -------------------------------------------------- also "Feder's number": http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&d... Reference: http://nutriweb.org.my/publications/mjn001/mjn1n1_009.pdf |
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Feder's / Feder number Explanation: only found 2 references, only one from native English site, so low confidence MALVINSKIJ WW.MeSH Terms Meat/microbiology* ... www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubM... - [PDF] ANNALS OF ANIMAL SCIENCEDateiformat: PDF/Adobe Acrobat Basic chemical composition of lamb meat is given in Table 1. Water content of ... Feder number ranges from 3.3 to 3.9 in adult slaughter ... www.izoo.krakow.pl/czasopisma/annals/2005/annals Vol.5 No 1... - |
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water-to-protein ratio Explanation: perhaps Federzahl nach dem Chemiker Feder. Das Verhältnis von Wasser zu organischem Nichtfett beträgt bei Schlachttierkörpern im Durchschnitt 3,8 : 1. Das Verhältnis von Wasser zu Fleischeiweiß wird als "Federzahl" bezeichnet. Sie wird zur Berechnung des Fremdwassergehalts benötigt. http://www.fleischwirtschaft.de/service/fachbegriffe/pages/i... |
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