Mineral and vitamin content of beef, chicken, and turkey hydrolysates mineral and vitamin content of protein hydrolysates

Autor: Ive Paton, Maria Elisabeth Machado Pinto e Silva, Carmem Silvia Kira, Maria Carolina Batista Campos von Atzingen, Marlene Trigo, Leda C.A. Lamardo, E. I. Inomata

Publikováno v: Química Nova, Volume: 31, Issue: 1, Pages: 41-43, Published: 2008
Química Nova v.31 n.1 2008
Química Nova
Sociedade Brasileira de Química (SBQ)
instacron:SBQ
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Química Nova, Vol 31, Iss 1, Pp 41-43 (2008)

The purpose of this study was to assess the concentration of vitamins and minerals in meat protein hydrolysates. Calcium, phosphorus and iron were analyzed by inductively coupled-plasma atomic emission spectrophotometry; vitamin C was analyzed by the

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