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Composition of foods : poultry products : raw, processed, prepared


Author:
Posati, Linda P., United States, Consumer and Food Economics Institute, and Consumer and Food Economics Institute (U.S.)
Source:
USDA
Year:
0000
Subject:
Poultry as food, Composition, and Tables
Abstract:
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.
Format:
vi, 330 p. ; 28 cm.
Language:
English
Publisher:
U.S. Dept. of Agriculture, Science and Education Administration
Series:
United States. Dept. of Agriculture. Agriculture handbook ; no. 8-5
Collection:
USDA publications
Permanent URL:
http://handle.nal.usda.gov/10113/CAT87209370