Screen LibraryComposition of foods--poultry products, raw, processed, prepared /
Abstract: Did you know that the dark meat of a young tom turkey, roasted with skin, has more calcium and less saturated fat than that of a young hen turkey? This information comes from a comprehensive analysis of all kinds of fowl, including pheasant, squab and guinea, presented by the USDA. The ana...
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| Group Author: | ; |
| Published: |
Science and Education Administration, United States Dept. of Agriculture : For sale by the Supt. of Docs., U.S. G.P.O.,
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| Publisher Address: | [Washington, D.C.] : |
| Publication Dates: | 1979. |
| Literature type: | Book |
| Language: | English |
| Edition: | Rev. Aug. 1979. |
| Series: |
Agriculture handbook ;
no. 8-5 |
| Subjects: | |
| Summary: |
Abstract: Did you know that the dark meat of a young tom turkey, roasted with skin, has more calcium and less saturated fat than that of a young hen turkey? This information comes from a comprehensive analysis of all kinds of fowl, including pheasant, squab and guinea, presented by the USDA. The analysis covers proximate content, minerals, vitamins, lipids and amino acids for 100 g. edible portion and 1 lb. as purchased for various parts and whole poultry, raw and cooked by various methods. Poultry food products such as frankfurters, spreads, sausages and boned, canned meat are included. |
| Item Description: | A major revision of a section of: Composition of foods : raw, processed prepared / prepared by Bernice K. Watt and Annabel L. Merrill, with the assistance of Rebecca K. Pecot [and others]. Rev. Dec. 1963. 1964. |
| Carrier Form: | vi, 330 pages : illustrations ; 29 cm. |
| Bibliography: | Includes bibliographical references. |
| Index Number: | TX375 |
| CLC: | S83 |
| Call Number: | S83/C737 |