MARC record from Internet Archive

LEADER: 02597cam 2200481 a 4500
001 397002
005 20100215002912.0
008 911110s1986 dcua b 00000 eng d
016 7 $aFNC88885943$2DNAL
035 $a(OCoLC)ocm16438908 911110
035 $90509-80760
035 $a397002
040 $aAGL$cAGL
049 $aAGLF
070 0 $aaTX553.S65S64
072 $aQ502
072 $aQ503
245 00 $aSodium monitoring survey :$bsummary report on sampling cycles 1-18, May 1982 to September 1985.
260 0 $a[Washington, D.C.?] :$bScience Program, Food Safety and Inspection Service, U.S. Dept. of Agriculture,$c1986.
300 $aiii, 75, 4 leaves :$bill. ;$c28 cm.
500 $a"September, 1986."
504 $aBibliograrphy: leaf 13.
520 $aAbstract: A technical report for dietitians, food analysts, food producers, and health care professionals summarizes descriptive information on the levels of sodium (Na), potassium (K), and salt (as chloride) in about 9700 samples, covering 9 classes of processed meat and poultry products, obtained during a monitoring survey conducted between May 1982 and September 1985. The 9 food classes included: smoked/cooked/canned ham; canned luncheon meat; pumped bacon; meat/poultry bologna; pizza with meat; spaghetti with meat/poultry; fresh pork sausage; canned soups with meat/poultry; and meat/poultry pies. Of these classes, canned luncheon mat had the highest median Na levels, followed closely by ham and then bologna, with all 3 of these classes having median Na levels in excess of 1% (10 mg/g). Variability in Na levels within and between product classes were noted. Between-class Na-level patterns generally were similar to those observed for salt-level patterns, while between-class K-level patterns were slightly different than those for Na and salt.
520 $aThe survey data, presented in 12 tables and 40 figures, are statistically summarized and discussed.
650 0 $aFood$xSodium content.
650 0 $aFood$xComposition.
650 0 $aPoultry as food.
650 0 $aMeat.
650 3 $afood composition
650 3 $asodium
650 3 $apotassium
650 3 $ameat
650 3 $apoultry
650 3 $astatistical analysis
651 3 $aUnited States
653 $areference works
653 $asalt
710 10 $aUnited States.$bFood Safety and Inspection Service.$bScience Program.
841 $ax $b9002260u 0 4 uu 1900226$ez
852 $aDNAL$iaTX553.S65S64
930 $a00000000$b00000000$c00000000
945 $aFNC$dss$e88/03/22$fhw$g88/06/09
946 $aUSDA