The aim of this study was twofold: a) to quantify the content of purine bases in turkey breast roasts both raw and cooked by two methods; b) to determine and compare true and apparent retention values of these nutrients.
Contents and retentions of purine bases in turkey breast / Badiani, A.; Stipa, S.; Bitossi, F.; Zanardi, Emanuela; Anfossi, P.. - II:(2001), pp. 244-245. (Intervento presentato al convegno 47th International Congress of Meat Science and Technology (ICoMST) tenutosi a Cracow (Poland) nel 26-31 Agosto 2001).
Contents and retentions of purine bases in turkey breast
ZANARDI, Emanuela;
2001-01-01
Abstract
The aim of this study was twofold: a) to quantify the content of purine bases in turkey breast roasts both raw and cooked by two methods; b) to determine and compare true and apparent retention values of these nutrients.File in questo prodotto:
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