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  • 1975-1979  (3)
  • 1978  (1)
  • 1977  (2)
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  • 1975-1979  (3)
Year
  • 1
    Electronic Resource
    Electronic Resource
    COMPONENTS OF VITAMIN B6 IN TURKEY BREAST MUSCLE (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Extracts of raw and cooked turkey breast muscle were chromatographically separated into pyridoxine, pyridoxal, and pyridoxamine fractions. Those fractions, in addition to an extract for total vitamin B6, were assayed microbiologically. Pyridoxine and pyridoxal contents were higher in the raw than in the cooked muscle; the pyridoxamine level was higher in the cooked muscle. No significant differences were found in the sum of the three forms of vitamin B6 or total vitamin B6 between cooked and raw muscle.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02556.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    COPPER, ZINC AND IRON CONTENT OF TURKEY MUSCLES (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Zinc, iron and copper were determined in cooked and raw turkey breast and thigh muscles by atomic absorption spectrophotometry. All values were significantly higher in thigh than in breast muscle. When expressed on an edible weight basis, all cooked meat values were higher than raw meat values, except that the amount of copper in raw and cooked breast muscle was similar. However, when expressed on a moisture free-fat free basis (to account for moisture variation), generally the mineral content of cooked muscle was less than that of raw muscle. Zinc values were significantly lower in cooked than in raw thigh muscle; zinc values were similar in raw and cooked breasts. Cooked breasts and thighs had significantly less iron than did raw breasts and thighs. Copper was significantly lower in cooked than in raw breast muscle; but similar in raw and cooked thigh muscle.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb14512.x
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    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    COMPARING METHODS OF ANALYSES FOR SELECTED TRACE ELEMENTS IN TURKEY MUSCLE (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Selected trace elements were determined in dried, cooked turkey breast muscle (pectoralis major) by three methods: atomic absorption spectro-photometry, (AAS), neutron activation analysis (NAA), and x-ray fluorescence (XRF). Atomic absorption and NAA gave similar values for zinc, but XRF determinations were significantly higher. Iron values were higher when determined by XRF than when determined by AAS. Neutron activation and XRF gave similar values for rubidium. Copper and iron were not detectable by NAA and copper not detectable by XRF. Generally, atomic absorption spectrophotometry was the most precise method.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb12619.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
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