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  • 1
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The nutrient composition of Spring and Fall lambs were investigated. Seven retail cuts from carcasses of lambs raised under commercial conditions, and representing two age groups (4–4½ mo and 8–9 mo) were analyzed in both raw and cooked form. Separable lean meat was analyzed for proximate composition, 8 vitamins, 8 inorganic nutrients, cholesterol and 12 fatty acids. Except for moisture, total lipid, riboflavin, niacin, Zn and Fe, there were no practical differences in nutrients between cuts or age groups. Thiamin had the lowest cooking retention with a range of 29.0-63.5%.
    Type of Medium: Electronic Resource
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  • 2
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 8 (1985), S. 0 
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Cooking times and losses were monitored during cooking often each of eight kinds of lamb roasts. Roasts were cooked (163°C oven, not preheated) to be rare (60°C), medium (70°C) or well done (77°C). Cooking times and cooking losses significantly increased with increasing degrees of doneness. Cooking time recommendations were made based on the data. In a second study, cooking times, cooking losses and energy consumption were monitored during cooking of 100 each of boneless legs and boneless shoulder roasts. Ovens were either non-preheated or preheated and roasts were fresh, frozen, thawed 12 h at 21°C, thawed 24 h at 1°C or thawed by microwaves. Gas consumption was slightly less for boneless shoulders roasted in non-preheated ovens (21.2 cu. ft.) than for those roasted in preheated ovens (22.6 cu. ft.). Cooking times and losses were lower for fresh boneless shoulders and leg roasts versus those in the frozen or frozen-thawed treatments. Statistically significant differences in gas consumptions for the five treatment groups were observed, but differences in cost of purchased energy were negligible.
    Type of Medium: Electronic Resource
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  • 3
    Electronic Resource
    Electronic Resource
    Springer
    Cancer immunology immunotherapy 11 (1981), S. 139-145 
    ISSN: 1432-0851
    Source: Springer Online Journal Archives 1860-2000
    Topics: Medicine
    Notes: Summary Natural cell-mediated cytotoxicity has been shown to be age-dependent in both rats and mice. The present study was undertaken to study age-related levels of natural cytotoxicity in humans. Mononuclear peripheral blood cells from over 200 normal volunteers were co-incubated with 51Cr-labeled K-562 for 4 h and the supernatants assayed for released isotope. No striking age-related variations in natural cytotoxicity were observed. Cord blood was shown to exhibit both high and low levels of natural cell-mediated cytotoxicity. There was no significant difference in the levels of natural cytotoxicity between males and females. Thoracic duct lymphocytes (TDL) from prospective kidney graft recipients were tested for natural cytotoxicity at intervals during drainage. Natural cytotoxic activity was undetectable in samples from initial drainage but increased as the drainage progressed. This increased activity was correlated with decreased in vitro responsiveness to PHA and decreased levels of E-rosettes in these TDL.
    Type of Medium: Electronic Resource
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