The quality of result of measurement is characterized quantitatively through the analysis of the uncertainty for determination of protein content in the food by Kieldahl method.
用凯氏定氮法测定总氮含量，研究温度、消化时间及样品用量对野生竹红菌消化过程的影响。
The quality of result of measurement is characterized quantitatively through the analysis of the uncertainty for determination of protein content in the food by Kieldahl method.
用凯氏定氮法测定总氮含量，研究温度、消化时间及样品用量对野生竹红菌消化过程的影响。
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