1. Jones DB (1931) Factors for converting percentages of nitrogen in foods and feeds into percentages of proteins. US Dept. Agric. Circular No. 183, August. USDA, Washington, DC
2. US Department of Agriculture, Agricultural Research Service (2018). USDA National Nutrient Database for Standard Reference, Legacy. FoodData Central Home Page. https://fdc.nal.usda.gov/index.html
3. AOAC International (2023) Official methods of analysis, 22nd edn. (On-line). AOAC International, Rockville, MD
4. Yada RY, Jackman RL, Smith JL, Marangoni AG (1996) Analysis: quantitation and physical characterization, (Chapter 7). In: Nakai S, Modler HW (eds) Food proteins. Properties andcharacterization. VCH, New York, pp. 333–403
5. Kolakowski E (2001) Protein determination and analysis in food system, (Chapter 4). In: Sikorski ZE (ed) Chemical and functional properties of food protein. Technomic Publishing, Lancaster, PA pp. 57–112